2 pink grapefruits
1 red chilli
6 spring onions
15 g coriander
500 g very fresh salmon
50 g pickled ginger
2 tablespoons olive oil
6 flour tortillas
Preheat oven 180 C/350 F/Gas 4
Squeeze the juice from the limes and one of the grapefruits. Remove the segments from the remaining grapefruit. Place all in a non metallic dish.
Deseed and chop the chilli very finely. Slice the spring onion thinly and remove the leaves from the coriander and chop. Cut the avocado in half, remove the stone and chop the flesh into dice. Add all to the other ingredients in the dish with the pickled ginger and olive oil.
Remove the seeds from the pomegranate making sure all of the bitter white pith is removed. Set aside.
Slice the fish thinly. Add to the dish and turn gently to coat.
Cut the tortillas into thin wedges and spread out on to two baking sheets. Place in oven and bake for 3-4 minutes or until crispy.
Divide the ceviche between each of 6 starter plates. Scatter with the pomegranate seeds and serve with the crispy tortillas.
From archive of my Cheat’s Dinner Party column Stella Magazine 4th January 2008