Ceviche...Deconstructed

My Mom had recently given me some mangoes again.  What more can I ask for?  I love everything about mango.  I had three sitting there on the counter and it just had ceviche written all over it.  Luckily I already had some tilapia in the freezer and that it defrosted quickly because I was starving when I got home from work today.

For the ceviche sauce, I only had four limes and that was not going to be enough.  So I added a grapefruit that needed to be used to add a different flavor profile.  Tossed in some sesame oil, soy sauce and mirin as well.

Since I have been trying to work on my presentation more lately, I wanted to make the ceviche look pretty and a reason to use the last of my edible flowers.  Making a traditional ceviche in a bowl or martini glass seemed just too blah.  I cut up the mango, cucumber, tomatoes and jalapenos into chunks because I wanted to do a deconstructed ceviche.

The tilapia was slice thinly so it would look more visually appealing than into cubes like most ceviche that I have had.

The plating begins.  This was a bit more challenging, but I had a small idea what it was going to look like already.

I have made this ceviche many times before, but never done a presentation like this.  I already knew how it was going to taste.  As you can imagine already from the sauce that I made, it taste similar to the ponzu sauce served at sushi restaurants.  I loved the different flavors from the sweet mango to the spicy jalapeno to saltiness from the sauce.  The grapefruit was a nice little twist to the dish as well.