Chviche recipe

Ingredients

• 2 ruby grapefruits
• 7 ounces sea bass fillets, skinned, pin-boned, and cut into cubes
• 10½ ounces trout fillets, skinned, pin-boned, and cut into cubes finely grated zest and juice of 2 limes
• 1 red chile, seeded and finely chopped
• ½ red onion, finely chopped
• 1 tablespoon virgin olive oil
• ⅓ cup finely chopped fresh cilantro
• 2¼ cups mixed baby spinach, watercress, and arugula salad
• salt and pepper, to taste

1. Cut the peel and pith away from the grapefruits with a small serrated knife. Hold each one above a bowl and cut between the membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl.
2. Put the sea bass and trout into a ceramic or glass bowl, sprinkle with the lime zest and juice and chile, then add the red onion, grapefruit segments and juice, and oil. Season well with salt and pepper, then gently stir so all the fish is evenly coated in the lime juice.
3. Cover and chill in the refrigerator for 1-1½ hours, or until the fish has taken on a cooked appearance, with the sea bass bright white and the trout a paler, even pink.
4. Add the cilantro and stir gently. Arrange the mixed green salad on four plates and spoon the ceviche on top, then serve immediately.