This recipe is part of a Wanderlust TV series, Play With Your Food.
Segmented citrus fruit stands in for the raw fish of traditional ceviche. Use your hands to toss this salad—they’re the best tool for the job.
Serves 4–6 as a first course
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2–3 small garlic cloves, minced
Fine sea salt
Freshly ground black pepper
1 fennel bulb, thinly sliced
1 bunch radishes, trimmed and thinly sliced
1 small kohlrabi, peeled and diced
1 pound mixed citrus (such as blood orange, grapefruit, and Meyer lemon)
1 small radicchio, cut or torn into individual leaves
½ cup pomegranate seeds
Best-quality extra-virgin olive oil, for drizzling
Flaky salt
In a large bowl, stir together the lemon juice, lime juice, garlic, ½ teaspoon of salt, and a few grinds of pepper. To the bowl, add the fennel, radish, and kohlrabi. Mix gently to coat the vegetables. Let soften for about 10 minutes.
Meanwhile, use a sharp paring knife to slice away the stem and blossom ends from the mixed citrus. Cut just enough to expose the flesh below the peel. Set the fruits on a work surface and use the knife to cut away the remaining peel and bitter white pith, following the contour from top to bottom. Locate the thin white membranes separating each segment. Holding the fruit in your hand, insert the knife closely alongside one membrane. Make the same slicing action along the neighboring membrane to release a half-moon-shaped segment. Repeat with remaining citrus. Add all the segmented citrus to the bowl with the vegetables.
Arrange the salad on a large platter or on small plates. Tuck the radicchio leaves in among the vegetables and citrus segments. Scatter the pomegranate seeds over the top. Drizzle about 2 tablespoons of olive oil and sprinkle generously with flaky salt.
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Maria Zizka is a Berkeley-born food writer, cookbook collaborator, and recipe developer. Most recently she co-authored the forthcoming Sqirl cookbook, Everything I Want to Eat, which will be published by Abrams in fall 2016. She is currently working with Elisabeth Prueitt and Chad Robertson of Tartine Bakery.