Shrimp, Grapefruit, & Pistachio Ceviche

Serves:
4 - 6 people
Prep Time:
00h 25
Cook Time:
00h 00

This dish is inspired by a trip I took to Copenhagen in 2017. At a local restaurant I ordered ceviche and what came to the table was different than any ceviche I've ever had - and I LOVED it! I've spent the last few years trying to recreate it and now I'm sharing it here with you! I start by "cooking" the shrimp in a fresh grapefruit juice mixture for 2 hours. The acidity in the grapefruit breaks down the proteins in the shrimp making the shrimp become firm and opaque. Before serving, I added in fresh onion, cilantro, chilies, and pistachios! This dish is so flavorful and refreshing. A perfect no heat snack, lunch, or dinner you'll enjoy all summer long!

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Ingredients and Method

Ingredients

  • 1 1/2 cups fresh grapefruit juice
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup red onion, thinly sliced
  • 1 small fresno chile or jalapeño chile, thinly sliced or chopped fine
  • 1/3 cup cilantro, chopped
  • 1/4 cup shelled pistachios
  • tortilla chips

Method

  1. In a large bowl, whisk together Grapefruit Juice, Honey, Olive Oil, and Salt until well combined.
  2. Add Shrimp to the bowl. Cover and refrigerate until Shrimp are firm to the touch and opaque, at least 2 hours.
  3. Remove bowl from the refrigerator. Add in Onion, Chile, Cilantro, and Pistachios. Toss together. Serve with tortilla chips.
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