Tropical Grouper Ceviche
Ceviche (pronounced seh-vi-chay)
is prepared with the centuries-old method of using citrus juice to marinate raw fish. This method originated in Peru, where citrusy marinades were typically made of chiles, lime juice, ginger, and onions. Although it may appear that the fish is “cooked” due its white, opaque appearance, the acid in the citrus marinade merely changes the texture and flavor of the fish, but does not kill bacteria in the way that cooking with heat does. As the fish marinates, the acid will begin to penetrate the flesh with flavor and break down the proteins. How long to marinate is completely up to you, but remember, leaving it in for too long is like overcooking a steak, and will result in dry, rubbery fish. I suggest marinating for 20-30 minutes for a firm and opaque texture.
Ingredients
1 pound skinless fresh grouper fillet (substitute with fluke or striped bass, if needed)
Juice & zest of 2 limes
Juice & zest of 1 lemon
½ cup orange or grapefruit juice
¼ cup olive oil
1 tomato, diced
1 kiwi, diced
1 large shallot, minced
1 green jalapeno, minced
Salt, to taste
Black pepper, to taste
½ cup cilantro, chopped
Preparation
Dice fish into ½” cubes. In a glass bowl, gently mix fish with lemon & lime juice. Make sure fish is fully covered with juice . Cover and refrigerate until fish is firm, about 25 minutes.
Drain and discard juices. Add orange juice, olive oil, tomatoes, kiwi, shallot, and jalapeno, and mix gently. Season with salt & pepper to taste. Garnish with cilantro and lemon & lime zest and serve alongside crackers or crostini.
Tips:
You can prepare all the ingredients a day ahead, stored in separate containers.
To store fish, drizzle with a bit of olive oil and keep in an airtight container or ziplock bag.