Photo: Grouper Ceviche with Jicama and Avocado Slaw Recipe
Ingredients
For the fish:
- 12 ounces skinless grouper fillets
For the marinade/dressing:
- 1/2 cup fresh-squeezed lime juice
- 1 cup freshly squeezed grapefruit juice
- 1/2 small red onion, thinly sliced
- 2 tablespoons coarsely chopped cilantro leaves
- 1 jalapeno, minced
- Kosher salt
For the salad:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro leaves
- 1/4 teaspoon freshly toasted and ground cumin
- Kosher salt and ground black pepper
- 1 cup jicama, peeled and sliced into matchstick size pieces
- 1 avocado, peeled, pitted and diced into 1/4-inch pieces
Directions
First, thinly slice the fillets and then cut them into 3/4-inch bite-sized squares. Keep them very cold while you prepare the rest of the recipe.
Combine the ingredients for the marinade in a bowl. Set that bowl inside a larger one, filled with ice. Now prepare the salad.
In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. Then, in a larger chilled bowl, toss the vinaigrette with the avocado and jicama. Set aside.
Gently mix the grouper and the marinade/dressing and let stand for about 10 minutes. Into 4 chilled bowls, spoon the ceviche with its liquid. Serve the salad, family-style, and encourage the guests to top their ceviche with salad.
If you can get Cancha (Latin American corn nuts) and toast, they make a fantastic and authentic addition to this dish. I sometimes like to drizzle coconut milk onto the citrus juices. Or, I season the dish with tiny dots of soy sauce and sesame oil.
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By Chef #1265777
Candler, NC
on December 03, 2010
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I have not made this but reading the review I can tell you this. A vinaigrette doesn't necessarily need to contain vinegar. The acid from the lime is a substitute, vinegar is considered an acid. You shouldn't post something if you don't know how to cook.
By falcone_10250836
BAKERSFIELD, CA
on April 20, 2008
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jicama salad says to mix oil, etc.... then add the jicama and avo to the "vinagrette".... only problem is, no vinegar.... just oily jicama.
Adding 1/4 cup seasoned rice vinegar did the trick
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