Recipe: Grapefruit, mandarin or orange adds zing to ceviche

Ceviche’s acidic spark adds to its irresistibility. Generally, that bright edge is derived from freshly squeezed lime juice. The chefs at The Patio Marketplace, with two eateries in Orange County plus two in San Diego, go a citrus-step further. Their mix is augmented with grapefruit juice and orange or mandarin juice, as well as segments of grapefruit and mandarin or orange.
If want to add some spicy heat, add minced jalapeño or serrano chili, adding just enough to suite your taste.