Grouper Pummelo Ceviche Recipe

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Best with Sunkist® Pummelos
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This is a delicious fresh fish entree. Grouper Pummelo Ceviche is easy to prepare, The tropical smell and sweet taste of the pummelo shines through and is wonderful with this ceviche.


  • 16 oz. grouper
  • 1/2 cup freshly squeezed Sunkist® lemon juice
  • 1/4 cup freshly squeezed Sunkist® lime juice
  • 2 cups champagne vinegar
  • 2 medium jalapeƱos, minced
  • 1 large sweet red pepper, fine julienne
  • 1 large sweet yellow pepper, fine julienne
  • 1 medium red onion, shaved
  • 1 tsp. minced garlic
  • 1 Tbsp. kosher salt
  • 1/2 Tbsp. freshly ground black pepper
  • 1 Tbsp. fermented fish sauce
  • 1/2 cup coconut milk
  • 1/2 cup freshly picked cilantro leaves
  • 1 large Sunkist® pummelo, segmented and broken into pieces

Instructions: (Makes 4 servings)

  • To prepare the Grouper:
  • Cut the grouper into short, thin julienne pieces.
  • Place them in a stainless steel bowl.
  • Pour the lemon and lime juices over the fish, cover and refrigerate for 1hour.
  • Drain the citrus juices, using a colander.
  • Pour the vinegar over the fish tossing lightly washing the fish with the vinegar.
  • To prepare the Ceviche:
  • Using a large bowl, add the jalapeƱos, peppers, onion, garlic, salt,pepper, fish sauce.
  • Toss lightly and cover with the coconut milk.
  • Let this set covered and refrigerated for at least 1 hour.
  • Add the cilantro, Pummelo and its juices mixing well before serving.

Recipe courtesy of Chef Allen Susser of Chef Allen's Restaurant, Aventura, FL