Dexr ceviche is made with mackerel wahoo. The first wahoo is already sold in April, but only in May they really take off. In Tulum it is sweltering hot, which is why this ceviche is a fresh mix of three types of citrus juice. We serve the dish as cold as possible, so that it refreshes and nourishes at the same time. Think of it as a kind of edible refresher in the summer heat.'
Ingredients
For 4 to 6 people
This is how you make it Mix the grapefruit, mandarin and lime juices, honey and salt in a bowl with a spoon or whisk. Add the wahoo, toss it in and place the bowl in the fridge for 15 to 20 minutes. Add the cut grapefruit, tomatoes, pickled onion, Serrano pepper, basil and mint to the wahoo and toss well. Taste and add salt. Divide the ceviche among four bowls. Serve immediately.
How to cut fish for the ceviche
When slicing fish for ceviche, hold your knife at a 45-degree angle across the fibers and cut 0.5cm thick slices. Cut in one smooth motion; it's like cutting through an apple, not cutting through a loaf of bread. Note that the grain direction may change in different parts of the fish and then adjust the angle of your blade. Take your time. You make ceviche for you and your friends, it's not a race against time.
Off The kitchen of Hartwood, €29.95 via AKO.
More recipes and information can be found in the March issue of Santé.
