Grouper Ceviche with Mango, Citrus, and Cilantro

Name: Grouper Ceviche with Mango, Citrus, and Cilantro
Yield: serves 4
Ingredients: 1 pound grouper fillet, skin removed, cut into 1/4-inch slices; 1 orange, seedless; 1 lemon; 1 lime; 1 cup diced ripe avocado (see Note, page 52); 1/2 mango, peeled, pitted, and cut into medium dice; 2 tablespoons finely diced red onion; 2 tablespoons diced red bell pepper; 1 tablespoon coarsely chopped fresh cilantro; 1 teaspoon Momoya Kimchi Base (see page 233) or sriracha; 1/2 teaspoon soy sauce; Kosher salt and freshly ground black pepper; Belgian endive, radicchio, or butter lettuce leaves

December 9, 2011

Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward and often use grouper, a favorite local fish. If you want to play around with other kinds of seafood, snapper, striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. The bright, refreshing combo of orange, lemon, and lime with creamy avocado and sweet mango makes for a great balance of texture, flavor, and visual appeal. If I had to describe it, I’d say it tastes like sashimi salsa! A little of the kimchi base adds another level of pow. You can sub a good hot sauce but trust me; it’s crazy good with the kimchi! As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature. For a cocktail party, serve the ceviche in tablespoons or wonton spoons as single bites.

Recipe notes