Grouper Ceviche with Jicama and Avocado Slaw |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Combine the ingredients for the marinade in a bowl. Set that bowl inside a larger one, filled with ice. Now prepare the salad.
3. 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.
4. 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.
5. 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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