Opakapaka and Barramundi Ceviche

Serves: 8-10

Prep Time: 40


  • 3 lbs. fresh Opakapaka fillet
  • 3 lbs. fresh Barramundi fillet
  • 2 cups vinaigrette (see below)
  • Sea salt to taste
  • 4 bunches scallions, sliced thin
  • 10 ruby red grapefruits, peeled and segmented
  • 1 bunch cilantro, roughly chopped
  • 10 ripe Haas avocados, roughly chopped
  • 4 red bell peppers, finely diced
  • 4 oz. micro cilantro, for garnish


  • 2 ruby grapefruits, zested and juiced
  • 4 limes, zested and juiced
  • 2 meyer lemons, zested and juiced
  • 2 oz. green yuzu Kosho (Japanese Chile Paste)
  • 3 oz. Ponzu
  • 5 oz. Yuzu Juice
  • 6 oz. lemon oil
  • 6 oz. orange oil
  • 6 oz. Ravida extra virgin olive oil


for the vinaigrette:

  1. With a microplane, remove all of the zest from the grapefruits, limes and lemons.
  2. Squeeze the fresh juice over the zests.
  3. Add the fruit juice/zest mixture to a blender.
  4. Add the yuzu kosho, ponzu, yuzu juice and turn the blender on low speed.
  5. With the motor running slowly incorporate the three oils and store the vinaigrette in a non-reactive container.
  6. Refrigerate to chill the mix down completely.

for the ceviche:

  1. Skin and dice the Opakapaka and the Barramundi into 1/2 inch dice and place in a stainless bowl on ice.
  2. Add two cups of the vinaigrette and season with sea salt to taste.
  3. Add the scallions, grapefruit segments, chopped cilantro, avocados, and the red peppers.
  4. Gently toss together with a rubber spatula.
  5. Allow to marinate on the ice for 20 minutes.
  6. Place two ounces of the mixture into small 3 ounce cups and top off with the reserved juices in the bowl and a pinch of micro cilantro as a garnish.

Recipe Source:

Created by Rick Moonen (Owner and Executive Chef of RM Seafood, Las Vegas) for Bravo's hit series "Top Chef"

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