Food & Wine

Tilapia and Red Grapefruit Seviche

The cover of the Tri-City Herald's Food & Wine section May 21 will feature recipes and tips for your Memorial Day weekend barbecue. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Tilapia and Red Grapefruit Seviche

The raw-fish seviche can be made and served right away or no more than 30 minutes in advance.

The recipe calls for arak, an anise-flavored liqueur found in many Middle Eastern markets; ouzo or Pernod may be substituted.


2 large red grapefruit, peeled and cut into sections (see NOTE)

1 pound skinless tilapia fillets, cut into small pieces

Juice of 1 1/2 large lemons (less than 1/3 cup)

1 tablespoon anise-flavored liqueur, such as arak (see headnote)

1 teaspoon kosher salt

3 to 4 tablespoons olive oil, plus more for garnish

Leaves from 2 sprigs oregano

1/4 to 1/2 small red (Thai) pepper, seeded and cut crosswise into very thin slices

Fleur de sel (salt), for garnish


Arrange the grapefruit sections on individual plates. Scatter the pieces of fish among the fruit.

Combine the lemon juice, arak and salt in a measuring cup, stirring to mix well. Sprinkle the mixture evenly over the plates, then drizzle the olive oil over the fish and fruit. Sprinkle with oregano and slices of red pepper to taste. Just before serving, drizzle lightly with olive oil and sprinkle with fleur de sel to taste. Makes six servings.

NOTE: To section citrus, use a large chef’s knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith but leaving as much of the fruit as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

NUTRITION Per serving: 180 calories, 16 g protein, 11 g carbohydrates, 8 g fat, 1 g saturated fat, 38 mg cholesterol, 400 mg sodium, 1 g dietary fiber