Savory Fruit Ceviche

 

Savory Fruit Ceviche

Earlier this year Rene Redzepi of Noma posted an Instagram shot of a strawberry ceviche which connected deeply with me. Taking the idea and incorporating some of the slightly underripe bounty of summer into a savory ceviche with a little citrus juice, cilantro olive oil, lime zest, salt, pepper, and jalapeño was like YEAH!
Keyword fruit ceviche
Prep Time 10 minutes
Marinating Time 20 minutes
Total Time 30 minutes
Servings 4
Author Ian Wickman

Ingredients

Fruit Ceviche

  • 1 each white nectarine
  • 1 each tomato
  • 1 each plum
  • 1/2 each grapefruit
  • 1/4 each cantaloupe (and/or other melon)
  • 2 tbsp chopped cilantro
  • 1 each lime zest (zest the lime before you get the juice)
  • 3 tbsp fresh lime juice
  • 3 tbsp fresh lemon juice
  • 3 tbsp fresh grapefruit juice
  • 1 pinch salt
  • 1 pinch pepper

Finish

Instructions

Fruit Ceviche

  • Cut all your fruit into thin slices, about 2 millimeters thick?. Cut the rinds, pith, etc. off of the slices. Then cut everything into about 1/4 inch squares and put into a bowl.
  • Chop your cilantro into little slivers and add to the bowl with fruit.
  • Zest your lime and put half over the fruit and reserve half.
  • Juice your lime, lemon, and grapefruit and pour over fruit and herbs.
  • Sprinkle with salt and pepper to taste and let sit for about 10 - 20 minutes (or longer if desired).

Finish

  • Slice jalapeno or other pepper into thin slices.
  • Dish little individual servings of the ceviche, as an Amuse-bouche, appetizer, or almost as a cold soup. Sprinkle with a little zest, a slice of jalapeño, and a few drops of the cilantro oil!

Notes

I'm not sure what connected so directly with me about the idea of fruit ceviche but it was like something clicked into place and I have been loving this all summer. Finally took the time to write down a recipe. Although, I must admit, the recipe has changed basically every time I've made it because we've had different fruits etc. The core idea is the same and I really like the cilantro oil, zest, and jalapeño it's SO good.

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