Winter ceviche with blood orange and grapefruit

A beautiful winter ceviche


    200g sushi grade fish of your choice
    Juice of 1 lime
    Juice of 1 blood orange
    Juice 1/2 pink grapefruit
    1/2 tsp caster sugar
    1/2 tsp chipotle powder (optional)
    Pinch of salt
    1 kumquat, thinly sliced
    1 chilli, thinly sliced
    1/2 red onion, thinly sliced
    Coriander and Mint leaves
    Olive oil


Whisk together the lime, orange, grapefruit, sugar, salt and chipotle if using.

Thinly slice the fish a lay on a plate, scatter over the red onion, kumquat and chilli, spoon over the dressing, drizzle olive oil and finish with the herbs