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.
Ingredients:
-
16
oz.
grouper
-
½
cup
freshly squeezed Sunkist® lemon juice
-
¼
cup
freshly squeezed Sunkist® lime juice
-
2
cups
champagne vinegar
-
2
medium jalapeños, 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
-
½
Tbsp.
freshly ground black pepper
-
1
Tbsp.
fermented fish sauce
-
½
cup
coconut milk
-
½
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 jalapeños, 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