A visit to Peru is not complete without trying the traditional seafood dish called ceviche. On this page, you will learn about grouper ceviche recipes.
What is Ceviche?
Ceviche, also known as cebiche, sebiche or seviche, is a citrusy seafood dish popular throughout Latin America. It is traditionally made from raw fish and cured with lime. Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.
Ceviche is a popular dish in Miami, with a plethora of tasty variations. In a nutshell, it’s seafood that’s been marinated in citrus juice to make it more opaque and firm, much like it would be if it’d been cooked with heat.
I like to keep my recipes simple and frequently use grouper, a popular local fish. Snapper, striped bass, scallops, and halibut are all good textures to experiment with if you want to try something different. Whatever method you use, make sure to start with the freshest, cleanest and the best fish you can find.
A great balance of texture, flavor, and visual appeal is achieved by combining the bright, refreshing flavors of orange, lemon, and lime with creamy avocado and sweet mango. It tastes like sashimi salsa, if I had to describe it.
A dash of kimchi base adds another layer of flavor. You can use a good hot sauce in place of the kimchi, but trust me when I say it tastes amazing! To begin, all of the ingredients should be chilled, as with any cold preparation. Also, chill your serving bowls to ensure that the dish is served at the correct temperature. Serve the ceviche in tablespoons or wonton spoons as single bites at a cocktail party.
How to Make Grouper Ceviche
Ingredients of Grouper Ceviche Recipe
- 1 pound grouper fillet, skin removed, cut into 1/4-inch slices
- 1 orange, seedless
- 1 lemon
- 1 lime
- 1 cup diced ripe avocado (see Note, page 52)
- 1/2 mango, peeled, pitted, and cut into medium dice
- 2 tablespoons finely diced red onion
- 2 tablespoons diced red bell pepper
- 1 tablespoon coarsely chopped fresh cilantro
- 1 teaspoon Momoya Kimchi Base (see page 233) or sriracha
- 1/2 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- Belgian endive, radicchio, or butter lettuce leaves
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Preparation of Grouper Ceviche Recipe
Put the fish in a glass mixing bowl, cover with plastic wrap, and refrigerate while segmenting the orange, lemon, and lime (see Note).
Remove the fish from the fridge and pour the citrus juices into the bowl. Coarsely chop the citrus segments, particularly the orange, so they’re about the same size. Put the citrus pieces in the bowl with the grouper. Add the avocado, mango, onion, bell pepper, cilantro, kimchi base, and soy. Season with salt and pepper and toss gently. Cover and refrigerate for no more than 15 minutes.
Line 4 small bowls with the lettuce of your choice, divide the ceviche among the bowls, and serve immediately.
Note of Grouper Ceviche Recipe
To segment orange, lemon, lime, or grapefruit, first trim the top and bottom of the fruit flat so it stands steady on a work surface; cut deep enough so you see the flesh of the fruit. Using a paring knife, cut off the skin and bitter white pith, following the natural shape of the fruit. Trim off any white areas that remain.
Hold each piece of fruit over a bowl to catch the juices. Carefully cut along the membrane on both sides of each segment to free the pieces, and let them drop into the bowl. Then squeeze the remaining membranes over the segments in the bowl to extract the remaining juice. Remove any seeds.
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