Ceviche with pink grapefruit and green olives

Course Appetizers

Ingredients in this Recipe

1 avocado, chopped
1 pound firm white flesh fish, sustainably harvested (flounder used here, tilipia, perch, cod, etc. also suggested)
1 small red onion, thinly sliced into half rings
1 teaspoon Maldon salt flakes
1/2 cup fresh squeezed lime juice
1/4 cup fresh pink grapefruit juice
1/4 cup Meyer's lemon juice
1/4 cup mixed chopped fresh herbs of flat leaf parsley, mint, and Thai basil
1/4 cup slivered almonds
1/4 ounce thinly sliced fennel stalk (like nickels and dimes)
6 ounces pitted large green olives
bed of mixed greens such as upland and red cress, arugula, mustard greens, or baby spinach
drizzle of excellent extra virgin olive oil
wedges of lemon and lime

See Full Recipe at Food52