{"id":13363,"date":"2013-03-12T05:00:26","date_gmt":"2013-03-12T10:00:26","guid":{"rendered":"http:\/\/crankymouse.com\/?p=13363"},"modified":"2013-04-05T18:08:38","modified_gmt":"2013-04-05T23:08:38","slug":"grapefruit-halibut-ceviche-with-plantain-chips","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2013\/03\/12\/grapefruit-halibut-ceviche-with-plantain-chips\/","title":{"rendered":"Grapefruit Halibut Ceviche with Plantain Chips: Spring Break Eats"},"content":{"rendered":"

Sturdy halibut chunks are marinated in lime, then tossed with grapefruit, red onions, jalape\u00f1os, and cilantro in this ceviche served with baked plantain chips.<\/em>
\n\"Grapefruit<\/a>
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Now that I have confessed my inner most desires to you, I thought we should continue along the road of discovery. In addition to being less than well traveled, yet continuously fascinated by language and culture, reading endlessly trying to soak it up from my snow-covered corner of the universe, and lusting after worlds I have never seen, I have also never been on spring break. My college career was spent juggling motherhood, full-time employment, and full-time coursework, and I spent earlier spring breaks like most Minnesotan children spend spring break: locked inside or bundled up in the snow.
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For those of us living in the northern areas, the week entitled “spring break” occurs before spring has actually sprung (the vernal equinox is on March 20th) and tends not to be a time to enjoy the weather, but more often than not, is a time to escape the weather and remember that the weather at home will get better. Soon, if you’re lucky.
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That week of sunshine is most often spent watching through the window glass as the rays blindingly reflect off the white, snow-covered lawn. Tank tops and flip flops remain stored in plastic bins, tucked away in the depths of the basement past the washer and dryer, lined up against the cold cement block walls.
\n\"Grapefruit
\nRather than wallow in self-pity and bemoan the unfairness of it all, we’ll be spring breaking from the front room. We’ll splash each other thoroughly in an ocean of frozen water<\/a> while basking in the 30\u00ba F temps, build snow castles, and sample the local fare of far off lands.
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We’re replacing our Jack Frost-kissed windows with wipe open ones in our mind’s eye, billowing white waves of gauzy fabric float on either side looking out to crayon-colored blue sky and the turquoise expanse of never-ending ocean.
\n\"Grapefruit
\nGreen plantains get thinly sliced and given a toss in warm coconut oil before being spread out and baked to a crisp crunch. A light sprinkle of sea salt is all it takes for these starchy chips to become a favorite salty snack that works well on its own or as the shovel for our friendly ceviche.
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Firm halibut chunks are marinated in acerbic lime juice, bright and pungent, until they lose their translucence and turn an opaque white. Paired with the slightly honeyed pink grapefruit to tone down the lime and dotted with sweet red onions and jalape\u00f1os for a contrasting crunch.
\n\"Grapefruit
\nNotes:<\/p>\n