Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety Vasilis Leonidou
Vasilis Leonidou photo black and white

From the Chef
Vasilis Leonidou

Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety


Recipe from chef Vasili Leonidou Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety

Ingredients for 1-2 pax


  • 1 fresh fish of the day cleaned & filleted (sea bass or sea bream)

  • 1 ripe prickly pear

  • 1 grapefruit

  • 50 gr black cherry tomatoes

  • 1 red onion

  • 40 gr lemon juice

  • 8 red pepper grains

  • Fresh mint, parsley and dill

  • 1 red chili

  • 4 tbsp extra virgin olive oil of Kolovi variety

  • Salt blossom or regular salt, grated black pepper

Execution


Fillet and clean the fish well from all the bones, cut it into thin slices and place them on a plate.

Peel the prickly pears and make a salad with prickly pear dices, sliced onion, extra virgin olive oil and lemon juice. Place the salad next to the fish and add slices of grapefruit, cherry tomatoes cut in half, mint, parsley, dill and red pepper grains.

Finely chop the chili and make a sauce of chili and lemon juice with which you sprinkle the fish. Add salt, dill and extra virgin olive oil. Let it rest for 3-5’ and it is ready to eat.

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Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety

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