Halibut Ceviche with Grapefruit Gelee

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients

Ceviche:

1 pound of fresh halibut, diced 
4 fresh Meyer lemons, squeezed 
4 red spring onions, finely chopped or 1 medium-sized red onion, diced 
1 bulb of fennel, diced
1 Tablespoon hot paprika 
1 bunch of spearmint, chopped 
Salt to taste

Grapefruit Gelee:

2 cups fresh pink grapefruit juice
3 teaspoons powdered gelatin

Method:

In a large glass bowl, combine halibut, onion, fennel, lemon juice and paprika and marinate for 2 hours in the refrigerator; stir every 30 minutes.  After the fish is done "cooking" in the acid, add chopped spearmint and season with salt before serving.

For the gelee, place the grapefruit juice in small saucepan and sprinkle the powdered gelatin over the top. Let sit for 5 minutes.  After it has bloomed, bring the liquid to a simmer and stir for 1 minute.  Pour the warm liquid into a heatproof container that allows the depth of the liquid to be around a ΒΌ of inch deep.  Allow the liquid to cool and form a gelee. To serve, use a round cookie cutter or sharp knife to cut several, small square patterns in the grapefruit gelee. Place one square over each serving of ceviche.

Serve ceviche on top of a chip, a thin cracker or in an Asian soup spoon.

 

Suggested Pairing: