Recipe courtesy of Norman Van Aken
Show: Emeril Live
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Grouper Ceviche with Jicama and Avocado Slaw
Total:
30 min
Prep:
20 min
Inactive:
10 min
Yield:
4 appetizer size portions
Level:
Intermediate
Total:
30 min
Prep:
20 min
Inactive:
10 min
Yield:
4 appetizer size portions
Level:
Intermediate

Ingredients

For the fish:
For the marinade/dressing:
For the salad:

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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