Alaska Pollock and Florida Grapefruit Ceviche


4 Alaska Pollock fillets (if using frozen, defrost overnight in the fridge). Pat dry.
5 Florida Grapefruit
1 lime, chopped into quarters
1/2 small red onion, sliced
1 apple, any variety
20ml extra virgin oil
Crack of salt and black pepper
Micro-herbs to garnish


1. Finely chop the Alaska Pollock fillets into bite-sized chunks. Place each portion into a bowl or a plate (per person).
2. Cut 3 Florida Grapefruit in halves and squeeze the juice over each plate.
3. Place the remaining grapefruit onto a chopping board to remove the skin using a sharp knife. Half then quarter the grapefruit into wedges. This will make taking off the skin easier to achieve. Place the wedges onto each plate.
4. Scatter the chopped onion and apple over each plate and finish with a squeeze of lime juice, olive oil, salt, and black pepper to taste.
5. Garnish with micro-herbs. Serve on its own or with tortilla chips or bread.