Ceviche with Summer Salsa

_INGREDIENTS:

• 350g fresh white fish (gurnard, snapper, kingfish)
• Juice of ½ grapefruit (about ¼ cup)
• Juice of 2 limes (about ½ cup)
• 1 tsp salt
• 1 tsp olive oil
• 1 small red onion, thinly sliced (or ½ large red onion)
• 1 Tbsp diced jalapeno peppers (jarred jalapenos work perfectly)
• ¼ cucumber, diced
• ½ grapefruit, diced (or you could use orange instead)
• ½ cooked corn cob, kernels removed
• 1 avocado, cubed
• ¼ cup fresh coriander, chopped
• Salt and pepper, to taste
• Corn chips, for serving

INSTRUCTIONS:

Prepare the ingredients:

• Thinly slice the red onion and dice the jalapenos.
• Halve the grapefruit, reserving one half for the marinade and dicing the other half into chunks.
• Dice the cucumber into small cubes and carefully slice the kernels from the cooked corn.

Marinate the fish:

• Cut the fish into small, evenly sized cubes. Place them in a medium-sized (non-metallic) bowl.
• Add the red onion, jalapenos, grapefruit juice, lime juice, and salt.
• Stir gently to combine and set aside for 5-10 minutes, until the fish turns opaque on the outside, indicating it is "cooked" by the citrus.

Assemble the ceviche:

• Gently mix in the diced cucumber, corn kernels, grapefruit chunks, avocado cubes and olive oil.
• Fold in the chopped coriander. Season with salt to taste.
• Spoon the ceviche into a serving dish and pair with crisp corn chips for scooping.