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Recipe courtesy of Norman Van Aken

Show: Emeril Live

Episode: South of the Border

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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

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.

My Private Notes

Name: Grouper Ceviche with Jicama and Avocado Slaw
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 appetizer size portions
Ingredients: 12 ounces skinless grouper fillets; 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; 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

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For the marinade/dressing:

For the salad:

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