Posts Tagged ‘grapefruit’

I had an incredible ceviche salad some time ago that Sissi of With a Glass reminded me of with her lovely recipe for her Hot & Cold Rice Bowl with Shrimp, Avocado and Cucumber. This salad combined the wonderful creamy avocado with the tangy citrus of the refreshing grapefruit. I decided I needed to serve something a little off the beaten path for a dinner we were having with our good friends Rae and Monica a couple of Saturdays ago and came up with this refreshing and flavourful recipe that was inspired by our recent trip to NYC. Norma (Garden to Wok), that lettuce you see in the photo is home grown.

To keep things on the healthier side, I didn’t use flour tostadas but instead substituted them with whole wheat flax fajita shells, cut into triangles and broiled for a few minutes to make them crisp, like crackers.

Our first lunch in NYC inspired this recipe. The lettuce you see is home grown.

Shrimp Ceviche with Grapefruit, Avocado, Cucumber and Corn

Serves 4 appetizer portions


  • 150g raw shrimp (20-30 per lb count), shelled, deveined and chopped into equal bite-sized portions
  • 1 small ripe avocado, finely diced with about 3 tbsp lime juice sprinkled on it or you can dice the avocado just before serving
  • 1 grapefruit, peeled and sectioned, seeds removed, juice reserved.
  • 1/4 cup of frozen corn (defrosted)
  • 1/4 cup of finely diced cucumber
  • 2 tbsp toasted unsweetened coconut
  • 1/4 cup freshly squeezed lime juice
  • 1/4 tsp sesame oil
  • pinch of cayenne pepper
  • pinch of sugar or honey
  • 1 lime cut into wedges
  • 4 tbsp avocado paste (recipe can be found here) or use guacamole
  • 4 lettuce leaves, washed and stored until serving (we had curly lettuce)
  • 1 small fajita shell (we always have whole grain flax)(use gluten free for a GF version)
  • 2 tbsp cilantro, chopped roughly
  • 1 tsp fresh mint, chiffonade finely
  • salt to taste


  1. Mix the juice from the grapefruit and lime juice in a jar with a lid; taste and add sugar to taste. Add the cut shrimp (raw) pieces and coat well. Refrigerate until the shrimp is entirely opaque (it took my shrimp about 4 hours as I left them in about 1/2″ chunks)
  2. In another covered jar, mix the grapefruit, corn and cucumber. Reserve in the refrigerator.
  3. Preheat the oven to 375°F. Coat the fajita shell lightly in EVOO. Cut into 8 even triangles. Bake each side until the shells are golden, flipping when done. Allow to cool.
  4. When you are ready to serve, add the shrimp (and liquid) to the reserved grapefruit, corn and cucumber and mix; add the sesame oil, cayenne pepper, sugar or honey, salt, cilantro and mint. Stir well.
  5. Place one lettuce leaf on each plate. Spoon equal amounts of the ceviche into each leaf. Garnish with a lime wedge and sprinkle with the toasted coconut. Take two of the toasted fajita shells and smear a bit of the avocado paste on each one and stack one on top of another. Garnish each plate with one stack of two.


  1. Ceviche is seafood cooked with acid. It does indeed cook, but it you are squeamish, then pre-cook your shrimp by boiling it until done. Don’t soak it in the grapefruit/lime mix as it will continue to cook and you will have rubbery ceviche. Simply reserve the shrimp in the fridge and dress when you are ready to serve.
  2. This recipe calls for a balance of salty, sweet and sour. I keep my ‘dressing’ separate from the raw shrimp so I can taste it until I am satisfied that it is good.

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I love a multi-course dinner, it just feels so extravagant, but sadly, most multi-courses do not take into consideration the volume of food to be consumed, so I only do it at home and never at a restaurant. I try to keep in mind how much food, a variety of textures and mixing up courses with hot, warm and cold dishes. I also like to space out the dinner party so that dinner lasts a couple of hours and not wham bam thank you mam!

This is the intermisso, or palate cleaner for our Vegetarian Valentine Dinner.

I was over at Rufus’ Food and Spirits Guide the other day and they offered a lovely looking and refreshing granita made with grapefruit. Hmmm, I thought, I rather like that, so I picked up a gorgeous red grapefruit and made this lovely intermisso. I only wanted four smallish portions, so I didn’t make the amount in Greg’s recipe. I adjusted it as below.

Grapefruit Granita


  • 1 large ruby red grapefruit
  • 1/2 lime, juice and zest
  • 1 small drop orange extract (I didn’t have orange flower water)
  • 2 tbsp simple syrup or to taste (it really depends how sweet your grapefruit is)


  1. Wash grapefruit and lime well.
  2. Cut the fruit out of the skin and pith over a bowl so that all the juices can be captured.
  3. Stir in simple syrup, orange extract, lime juice and zest. Pour into a glass container (about the size of a brownie pan), cover and freeze.
  4. To serve, scrape with a strong fork into bowls.
  5. Garnish with fresh mint if desired.

Greg’s recipe: To make a simple syrup, heat equal parts sugar and water over medium heat until dissolved. Remove from heat, cool and store in the refrigerator.

A nice tart palate cleanser before we dig into the Paella

The chunks of grapefruit mix in with the ice crystals. It’s really quite tasty.

These dainty little glasses come from my MIL. Aren't they sweet?

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