Pomelo Ceviche

This ceviche brings in a citrus fruit often ignored- the Pomelo. I was actually anti-pomelo, because I thought it was one of those weird hybrid fruits, like the tangelo and the pluot. But when researching grapefruits for our Cold Care episode, I discovered that Grapefruits are actually weird hybrids of pomelos and oranges. Fancy that. So I decided that I would make a ceviche with Pomelo. And I would love it. And so I did. After all of this time ignoring the 1 kilo citrus giants, I have fallen in love. I hope you do too.

For 1 side of a medium snapper you will need approximately:

1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice
1 clove garlic, crushed
1 pomelo
1/2 tsp. pomelo zest
1 or 2 more limes
1 serrano chile, halved lengthwise and then in thin pieces
¼ cup red onion, sliced paper-thin
1 pomelo
Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet knife, slice it into thin strips and place in a non-reactive container. Pour over the citrus juice and toss in the garlic. Let the fish “cook” in the citrus juices for 2-4 hours in the fridge.
Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.
Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.
Take the fish out of the fridge, drain it of the citrus marinade, and toss with the juice of the limes, Serrano chile, red onion, pomelo pieces and zest, and a real good shaking of salt. Roughly tear up the cilantro, toss, and serve.
Serves 6 as a party appetizer.
Goes well with chips or toasted pita.

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Pomelo Ceviche