Beet & Grapefruit Tiradito

Chef Elizabeth Johnson prefers to promote plant-based ceviches in her San Antonio restaurant, Pharm Table. With a mission to promote sustainability and discourage overfishing, Johnson thinly slices beets carpaccio-style, which resembles fresh tuna. The tiradito below is Johnson’s interpretation of the South American dish with a spicy citrus sauce.

Beet & Grapefruit Tiradito

Yields: 4 servings

Leche de Tigre

16 key limes or 3 limes, juiced (½ cup)2 garlic cloves, finely grated1 habanero pepper, crushed with side of chef’s knife½ celery stalk, chopped1 Tbsp finely grated peeled fresh ginger

8 ounces red beets1 pink or red grapefruit2 Tbsp sunflower or safflower oil2 Tbsp minced peeled fresh gingerfresh tarragon leaves, thinly sliced radish and slivered habanero pepper, for garnishextra-virgin olive oil, to tasteHimalayan salt, to taste

In medium bowl, stir together Leche de Tigre ingredients until well blended; let stand at room temperature 1 hour to macerate.

Meanwhile, steam beets just until tender. When cool enough to handle, trim ends and peel. Slice beets very thinly on mandoline; refrigerate until ready to use. Remove segments from grapefruit.

In small saucepan, heat sunflower oil over medium heat until hot but not smoking. Add minced ginger and cook about 1 minute or until crisp. With fine-mesh skimmer or strainer, transfer ginger to paper-towel-lined plate to drain.

To assemble tiradito, fan beets evenly on 1 side of each of 4 shallow bowls or round plates; arrange grapefruit segments in bowl, then drizzle with some Leche de Tigre. Garnish with tarragon leaves, sliced radish and slivered habanero. Drizzle with olive oil and sprinkle tiradito with fried ginger and Himalayan salt to taste.