Ceviche de Wahoo with Pink Grapefruit

With three different citrus juices and a hint of heat from serrano chile, this ceviche is a true escape.

by Eric Werner and Mya Henry

Ceviche de Wahoo with Pink Grapefruit
The founders of Hartwood restaurant in Tulum share the recipe for their mouthwatering ceviche.

1 cup fresh pink grapefruit juice
1/2 cup fresh mandarin orange juice (or substitute regular orange juice)
1/4 cup fresh lime juice (from 2 to 3 limes)
1 teaspoon honey
1 teaspoon kosher salt, or to taste
1 pound wahoo fillets, trimmed and cut into ¼-inch-thick slices
1 pink grapefruit, suprêmed
1 cup cherry tomatoes, halved
1/4 cup Pickled White Onions or Red Onions
1/2 serrano chile, thinly sliced
16 green basil leaves
16 purple basil leaves (or additional regular basil)
16 mint leaves

1. Mix together the grapefruit juice, orange juice, lime juice, honey, and salt in a bowl and stir with a spoon or whisk to blend. Add the wahoo, toss lightly to coat, and refrigerate for 15 to 20 minutes.

2. Add the grapefruit suprêmes, tomatoes, pickled onions, serrano, basil, and mint to wahoo and toss well. Taste and adjust the seasoning.

3. Divide the ceviche among four small bowls. Serve immediately. Serves 4 to 6.


Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers