Recipe courtesy of Norman Van Aken

Grouper Ceviche with Jicama and Avocado Slaw

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Inactive: 10 min
  • Yield: 4 appetizer size portions
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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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