This is a light start that can replace a gefilte fish course (which is not always popular with younger palates) in the Seder meal. The raw-fish ceviche can be made and served right away or no more than 30 minutes in advance.
The recipe calls for arak, an anise-flavored liqueur found in many Middle Eastern markets; ouzo or Pernod may be substituted.
- 2 large red grapefruit, peeled and cut into sections (see NOTE)
- 1 pound skinless tilapia fillets, cut into small pieces
- Juice of 1 1/2 large lemons (less than 1/3 cup)
- 1 tablespoon anise-flavored liqueur, such as arak (see headnote)
- 1 teaspoon kosher salt
- 3 to 4 tablespoons olive oil, plus more for garnish
- Leaves from 2 sprigs oregano
- 1/4 to 1/2 small red thai pepper, seeded and cut crosswise into very thin slices
- Fleur de sel (salt), for garnish
Arrange the grapefruit sections on individual plates. Scatter the pieces of fish among the fruit.
Combine the lemon juice, arak and salt in a measuring cup, stirring to mix well. Sprinkle the mixture evenly over the plates, then drizzle the olive oil over the fish and fruit. Sprinkle with oregano and slices of red pepper to taste. Just before serving, drizzle lightly with olive oil and sprinkle with fleur de sel to taste.
NOTE: To section citrus fruit, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on 1 end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the flesh as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.
From Washington caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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