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This ceviche focuses on the often ignored Pomelo.  When researching
grapefruits for our Cold Care episode, we discovered that grapefruits
are actually the hybrids of pomelos and oranges. Many people are unaware of this big and beautiful citrus, so we decided to highlight it in a refreshing ceviche.  You can use whatever white-fleshed fish you find locally. 

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.