Recipe courtesy of Norman Van Aken
Grouper Ceviche with Jicama and Avocado Slaw
- Level: Intermediate
- Yield: 4 appetizer size portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 31
- Sodium
- 659
- Total: 30 min
- Prep: 20 min
- Inactive: 10 min
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.