Cebiche de pescado con pomelo y lenguado

Ingredientes

• 2 flounder fillets (~4 oz each) (See recipe notes)
• 1/2 teaspoon sea salt
• 1/2 grapefruit, juiced (~1/2 cup juice), plus 1 tsp grapefruit juice
• 1/4 cup cherry tomatoes, diced
• 1/4 cup finely diced red onion
• 1/2 avocado, cut into small cubes
• 1/4 cup whole milk plain yogurt
• 1/8 teaspoon salt
• 2 teaspoon honey
• large lettuce leaves (for lettuce wraps), crackers

Preparación

1. 1

   Dice flounder into small, even, bite-size pieces with a sharp knife. Place flounder in a bowl, sprinkle with salt, and cover with grapefruit juice (reserving 1 tsp juice for the yogurt sauce).

2. 2

   Let the flounder marinate in the grapefruit juice for 10-15 minutes at room temperature, or until the fish has become opaque white and tears easily.

3. 3

   Drain the grapefruit juice from the fish, and add the tomatoes, onion, and avocado. Stir all the ingredients together.

4. 4

   Mix yogurt, salt, honey, and the remaining 1 tsp of grapefruit juice together.

5. 5

   Serve sauce mixed in with ceviche, on the side, or drizzled on top. Serve ceviche on its own, in lettuce wraps, or with crackers. Refrigerate if not using immediately.

6. 6

   Make Ahead / Leftovers: Ceviche can be stored in the fridge and used within 2-3 days.