I’m fond of using this citrus marinade for ceviche. As a traditional marinade, it can also impart moisture to small fish fillets that will tend to dry on the grill. The combination of citrus juices cuts through high fat fish like salmon with bright and vibrant notes.
by Tina Martini, The Medicine Chef
- 3/4 c Orange Juice
- 1/2 c Pink Grapefruit Juice
- 1/4 c Lemon Juice
- 1/4 c Lime Juice (Key Lime is great, if available)
- 2 Tbls Shallot, crush into paste
- 4 8 oz fish filets of your choice or 2 lbs assorted seafood
- Mix all ingredients together in a glass bowl.
- Place fish in a shallow baking pan and pour marinade over.
- Flip filets to coat thoroughly, wrap and store in refrigerator until ready to cook.
For the creviche:
- Select and clean seafood of choice. I used scallops, octopus, shrimp and cod.
- Add the seafood to your marinade and chill 8 hours or overnight. The shrimp should turn pick and scallops will be opaque.
- Add grapefruit sections, cilantro or parsley, diced purple onion and jalapenos to taste.
Handy Hint: Ceviche is traditionally prepared fresh and consumed uncooked. Otherwise, cook 8-10 minutes per inch of thickness, measuring the thickest point of the filet for accurate cooking time. Small filets without skin tend to overcook quickly. When preparing fish with the skin, please, do not serve flabby skin! Only when we thoroughly crisp the skin do we serve it, chefs. Cook fish just until it begins to flake when fork tested. Plan for a little carry over cooking time. Your filets will be moist and tender by the time they’re served.
Phyto Facts: Citrus of all types, as well as shallots, is some of the best anti-aging foods. The phytonutrients like limonene, allium compounds and vitamin C are three of the most protective nutrients we can ingest. Limonene is the main component to the “longevity mystery” of the Mediterranean diet. This phytonutrient is most concentrated in the peel and pith of the citrus fruit. Eating a piece of hand-peeled citrus everyday is highly recommended, especially for someone facing cancer. Limonene has very potent “cleansing” abilities in almost every bodily system and organ. Fat loss is one of the side effects of this cleansing action. Limonene assists the body in toxin removal. For a person wanting to balance their digestive system and function, citrus is a must. The combination of bioflavonoids and vitamin C are particularly healing to our eyes and prevent sun related damage, cataracts and macular degeneration. The allium compounds in the shallots only serve to enforce this protective action. They prevent sun damage to our skin and eyes. This brings us back to the beginning—beautiful skin that seems to never age. Limonene, allium compounds, and vitamin C work together to soften the effects of everything in life that damages our cells. Using this marinade on fish adds another level of anti-aging.
Here’s to years of “youthing” instead of aging. Beautiful food for a beautiful you, from Tina’s Ageless Kitchen.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook | TheMedicineChef.com
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!