CEVICHE

Tangy and tongue-tinglingly good! The fish must be superfresh for this Mexican favorite, which is bursting with chile and sweet-and-sour flavors.

SERVES: 4 PREP: 30 MINS CHILL: 1½ HOURS

2 ruby grapefruits

7 ounces sea bass fillets, skinned, pin-boned, and cut into cubes

10½ ounces trout fillets, skinned, pin-boned, and cut into cubes finely grated zest and juice of 2 limes

1 red chile, seeded and finely chopped

½ red onion, finely chopped

1 tablespoon virgin olive oil

⅓ cup finely chopped fresh cilantro

2¼ cups mixed baby spinach, watercress, and arugula salad

salt and pepper, to taste

1 Cut the peel and pith away from the grapefruits with a small serrated knife. Hold each one above a bowl and cut between the membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl.

2 Put the sea bass and trout into a ceramic or glass bowl, sprinkle with the lime zest and juice and chile, then add the red onion, grapefruit segments and juice, and oil. Season well with salt and pepper, then gently stir so all the fish is evenly coated in the lime juice.

3 Cover and chill in the refrigerator for 1-1½ hours, or until the fish has taken on a cooked appearance, with the sea bass bright white and the trout a paler, even pink.

4 Add the cilantro and stir gently. Arrange the mixed green salad on four plates and spoon the ceviche on top, then serve immediately.

COOL CITRUS

Citrus fruits, such as limes, oranges, and grapefruits, are bursting with vitamin C. This is a highly unstable vitamin, which is destroyed by heat, so try to eat them raw. It is needed daily for healthy gums and teeth, healing wounds, and the production of collagen. Eating vitamin C-rich fruits with iron-rich spinach, watercress, and arugula enables the body to absorb more of the iron.