½grapefruit, juiced (~½ cup juice), plus 1 tsp grapefruit juice
¼cupcherry tomatoes, diced
¼cupfinely diced red onion
½avocado, cut into small cubes
Yogurt Sauce:
¼cupwhole milk plain yogurt
⅛teaspoonsalt
2teaspoonhoney
To Serve (Optional):
large lettuce leaves (for lettuce wraps), crackers
Instructions
Dice flounder into small, even, bite-size pieces with a sharp knife. Place flounder in a bowl, sprinkle with salt, and cover with grapefruit juice (reserving 1 tsp juice for the yogurt sauce).
Let the flounder marinate in the grapefruit juice for 10-15 minutes at room temperature, or until the fish has become opaque white and tears easily.
Drain the grapefruit juice from the fish, and add the tomatoes, onion, and avocado. Stir all the ingredients together.
Mix yogurt, salt, honey, and the remaining 1 tsp of grapefruit juice together.
Serve sauce mixed in with ceviche, on the side, or drizzled on top. Serve ceviche on its own, in lettuce wraps, or with crackers. Refrigerate if not using immediately.
Make Ahead / Leftovers: Ceviche can be stored in the fridge and used within 2-3 days.
Notes
Use only commercially deep-frozen fish for this recipe.