nion and set aside one half. Slice the other half into very fine half-moons. Add to a bowl filled with ice water and allow to sit for 10 minutes (this will remove some of the onion’s intensity). Drain and dry the onion pieces on kitchen roll, and chill until the ceviche is ready to assemble.
Next, with your very sharpest knife, supreme your red grapefruit (if you haven’t supremed citrus before, here is a very good step-by-step guide). Set aside. Halve your avocado and remove the pit; crosshatch with your knife so the avocado is cut into small cubes. Scoop these out and set aside.
Now, make the marinade for your fish. In a small bowl, combine the finely minced garlic, bird’s eye chili (keep the seeds in, unless you’re really afraid of spice), lime juice, and orange blossom water, with a sprinkle of flaky sea salt to taste (roughly ½ tsp). Set aside for at least 10 minutes, allowing the flavours to happily intermingle.
Prep your fish. Run your hands over both fillets, checking for any lingering bones. Slice the fish into thin slices – roughly ½ cm – leaving behind the skin. Add the fish to a bowl and top with ½ tsp salt, stirring gently to mix. Let sit for two minutes before pouring over your lime juice mix. This is the key moment: it is the lime that “cooks” your raw fish, and the balance of salt, chili, and citrus that makes it a ceviche. Stir gently to combine and allow to sit for 10 minutes. You should notice that, by the end, your fish is turning white and opaque.
To assemble: remove your fish from the marinade and arrange between two plates, before adding the avocado, grapefruit, sweet potato, and onion (arranging prettily, if you’re looking to impress). Spoon over the lime juice mixture. Garnish with some torn fresh coriander, and one final wee sprinkle of sea salt.
Claire M. Bullen is a professional food and travel writer, a beerhound and all-around lover of tasty things. When she's not cracking open a cold one, she's probably cooking up roasted lamb with hummus. Or chicken laksa. Or pumpkin bread. You can follow her at @clairembullen.