Fish Ceviche with Grapefruit + Flounder

Light, No Cook Summer Seafood Meal or Appetizer

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Dice 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. 2Let 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. 3Drain the grapefruit juice from the fish, and add the tomatoes, onion, and avocado. Stir all the ingredients together.
4. 4Mix yogurt, salt, honey, and the remaining 1 tsp of grapefruit juice together.
5. 5Serve 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. 6Make Ahead / Leftovers: Ceviche can be stored in the fridge and used within 2-3 days.