Every bite is an explosion of freshness and flavors! This is truly one of our favorite recipes!
CITRUS AND AVOCADO CEVICHE
Makes 4 to 6 servings.
INGREDIENTS
1 large ruby red grapefruit
1 medium orange
2 large avocados (or 4 small ones), diced
½ cup (75 g) finely chopped red onion
½ cup (25 g) chopped fresh coriander
½ medium jalapeño (seeds and membranes removed) finely chopped
¼ cup (60ml) lime juice (about 2 limes)
½ tsp (2.5 ml) fine sea salt (or more, to taste)
Tortilla chips, for serving
PREPARATION
Peel the skin of the grapefruit and orange, then cut them into 6 mm thick slices.
Gently break apart the slices to separate them into small quarters.
In a medium serving bowl, combine citrus segments, avocado, onion, cilantro, jalapeño, lime juice, and salt. Toss gently to combine.
Serve quickly with tortilla chips on the side.
Ceviche is best consumed within two hours of making it. However, since citrus juice can keep avocado fresh for a day or two, you can store leftovers in the refrigerator in a storage bag. Just be sure to squeeze out excess air to minimize browning.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE
To see all the recipes, visit the STYLES AND FLAVORS website
