SOLE CEVICHE w/PINK GRAPEFRUIT & RADISHES

By BobD

Ingredients

• 4 SERVINGS
• 2 pink grapefruits
• 2 tablespoons sherry vinegar
• 2 fluke fillets, each about 6 ounces, or flounder or gray sole
• 6 large red radishes, sliced paper-thin, about 3/4 cup
• 1 tablespoon minced chives
• 2 1/2 tablespoons fruity olive oil
• Sea salt
• 1 tablespoon pink peppercorns.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Slice all peel and pith from grapefruits.

Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife.

Place segments in another bowl. Squeeze membranes well over bowl of juice and stir in vinegar. Add 2 tablespoons of the mixture to grapefruit segments.

Cut each fluke fillet in half lengthwise, along the dark seam.

Holding a sharp knife at an angle, cut each strip into 6 equal pieces. Place in bowl of juice and marinate 15 minutes.

Add radish slices and chives to grapefruit segments and stir gently.

Fold in 1 1/2 tablespoons olive oil. Season lightly with sea salt.

Toss fluke with about 1/2 teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center.

Season with a little more sea salt. Pile grapefruit and radish salad in middle.

Scatter pink peppercorns over fish, drizzle with remaining oil and serve.