Grapefruit Salsa

Skill Level: Easy

Ingredients:

2 medium sized pink grapefruit

¼ cup olive oil (60ml)

3 tablespoons finely chopped red onion (45ml)

1 tablespoon thinly sliced green onion (15ml)

½ cup finely chopped red bell pepper (125ml)

2 tablespoons roughly chopped cilantro leaves (30ml)

2 tablespoons cilantro leaves mint leaves (30ml)

1 tablespoon honey (15ml)

1 tablespoon sherry wine vinegar (15ml)

3 tablespoons fresh lime juice (45ml) optional element to balance out grapefruit sweetness

Pinch of cayenne pepper

1 tablespoon olive oil (15ml)

Kosher salt and freshly ground pepper to taste

12 bamboo skewers, soaked for 30 minutes in cool water

Method:

Slice off both ends of the grapefruit just enough to expose the flesh.

To peel the grapefruit stand it up on its cut end on a cutting board.  Using a pairing knife and following the curve of the grapefruit, cut away the peel and white pith from top to bottom in even strips.  Working over a bowl to catch the juices, slice between the membranes to release the segment into the bowl.

Do this for both grapefruit

Add the remaining salsa ingredients to the bowl and mix to combine the flavours.

Cover and place in the refrigerator until ready to serve.

Serve with Grilled Lobster Tails (see recipe)