Grouper ceviche with sapodilla and salted-mandarin sorbet

This ceviche is made with extremely high-quality white fish, which must first be marinated in lemon, orange, and mandarin for around half an hour. It is then mixed with a sapodilla-fruit dressing with mandarin, salt, and spices. Lightly roasted slices of mandarin are added, and the dish is finished off with a salted-mandarin sorbet. The purple petals resting gently alongside the ceviche are typical of the Day of the Dead in Mexico.