Refreshing Wahoo Ceviche with Pink Grapefruit: A Tulum-Inspired Recipe

This wahoo ceviche highlights the freshest catch from Tulum's waters. The first wahoo appears in April, but May marks peak season. In Tulum's intense heat, this vibrant mix of three citrus juices delivers pure refreshment. Served chilled, it nourishes while cooling you down—an edible escape from summer swelter.

Ingredients
For 4 to 6 people

• 250 ml freshly squeezed pink grapefruit juice
• 125 ml freshly squeezed mandarin juice (or orange juice)
• 4 tbsp freshly squeezed lime juice (from 2-3 limes)
• 1 tsp honey
• 1 tsp salt, or to taste
• 500 g wahoo fillet, trimmed and sliced 0.5 cm thick. If wahoo is unavailable, substitute with another very fresh mackerel.
• 1 pink grapefruit, supremed and cut
• 150 g cherry tomatoes, halved
• 40 g pickled white or red onions
• 1 serrano pepper, in thin rings
• 16 basil leaves
• 16 purple basil leaves (or extra regular basil)
• 16 mint leaves

How to Make It Whisk together the pink grapefruit, mandarin, and lime juices with honey and salt in a bowl. Add the sliced wahoo, toss gently, and refrigerate for 15 to 20 minutes. Fold in the grapefruit segments, tomatoes, pickled onions, serrano rings, basil, and mint. Taste and adjust salt. Divide among four bowls and serve immediately.

How to Cut Fish for Ceviche
Position your knife at a 45-degree angle across the grain and slice 0.5 cm thick in one smooth motion—think slicing an apple, not sawing bread. Grain direction can shift, so adjust your blade accordingly. Take your time; this is for you and your friends, not a speed contest.

From the kitchen of Hartwood, €29.95 via AKO.

More recipes and information in the March issue of Santé.