Shrimp and Grouper Fiesta Ceviche

Ceviche, for those who are unfamiliar, is a dish consisting of seafood that has been marinated in lime juice. The seafood is put in the lime juice raw, and the acids in the citrus actually cook it!

The first time I remember ever having great ceviche was in Puerto Vallarta, Mexico, in a boat in the middle of the ocean on a whale watching excursion with my mom, my little sister, and a local man named Jesus. Jesus’ wife had made the ceviche at home out of the fish that Jesus had caught the day before. When I tell you it was amazing, I mean my mouth is actually watering right now as I write about it. The fish was so tender, the vegetables were so fresh, the lime was so zesty, the sun was blaring in the sky and the nice, cold meal was so invigorating. Paired with an ice cold bottle of Coronita (the 7 oz. version of a Corona) and a fresh squeezed lime, I felt like I was in heaven. Ironically, it was just about then that we saw the first whale breech.

Haven’t you noticed how taste and smell can send you flying back in time to a memory and you get a tingle like you’re living it all again? It reminds me of that Disney movie, Ratatouille, when the mouse creates a Ratatouille dish that sends the food critic on a trip down memory lane to his mom’s kitchen as a child with his first bite and brings a tear to his eye. I wanted to recreate Puerto Vallarta… and, by gosh, it worked!

Ingredients

  • 1 Pound Fresh White Shrimp, Peeled and Deveined
  • 2 Cups (about 1 pound) Fresh Grouper, Cubed
  • 2 Tbsp diced Fresh Jalapeño (include a few seeds if you dare!)
  • 1/3 Cup Red Bell Pepper, diced
  • 1/3 Cup Green Bell Pepper, diced
  • 1/3 Cup Yellow Bell Pepper, diced
  • 1/3 Cup Purple Onion, diced
  • 1/2 Cup Cucumber, diced
  • 2 Tbsp Fresh-squeezed Lime Juice
  • 2 Tbsp Fresh-squeezed Lemon Juice
  • 2/3 Cup Fresh Cilantro, chopped
  • 1/4 tsp Sea Salt

For Marinade:

  • 1/2 tsp Sea Salt
  • 1 Cup Fresh-squeezed Lime Juice (about 5 limes)

Rinse your shrimp out under cold water in a strainer.

Peel and devein the shrimp. Rinse it again under cold water, set aside.

Rinse your Grouper under cool water. Using a large cleaver, cut the fish into 1-inch cubes.

In a bowl, whisk 1 Cup of Fresh-squeezed Lime Juice and 1/2 tsp Sea Salt until well blended.

In a glass dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), put the shrimp in the bottom and the Grouper on top. Pour lime juice into the container. It should fully cover both the fish and the shrimp. Cover with lid and place in the refrigerator for an hour.

While your seafood is in the refrigerator, prepare your remaining ingredients.

Mix the peppers, onion, cilantro, lime juice, lemon juice, cucumber, and sea salt together in a large glass or tupperware storage container.

After the hour has passed, removed the Grouper only from the marinade. Gently squeeze out each piece over the sink before placing it in the container with the rest of the ingredients. Cover with lid and give it a shake to mix well. Place in the fridge.

Place the shrimp and marinade back in the refrigerator for another hour. Shrimp takes longer to “cook” in the lime juice.

After that second hour has passed, removed shrimp from the marinade and mix with the Grouper and other ingredients. Mix well! You can dispose of the marinade at this point.

Put your ceviche  back in the fridge and for best results, leave it overnight.

Serve it as an appetizer or a “salad” in a nice dish. Your guests will go crazy for it! *

*Best served with an ice cold Corona or a tasty Lime Margherita on a hot summer evening.

Shrimp and Grouper Fiesta Ceviche
 
Prep time
Total time
 
Fresh shrimp and grouper “cooked” in lime juice. Fresh and delicious, works well as a meal, a topping, or even a salsa.
Author:
Recipe type: Pescetarian
Serves: 5
Ingredients
  • 1 Pound Fresh White Shrimp, Peeled and Deveined
  • 2 Cups (about 1 pound) Fresh Grouper, Cubed
  • 2 Tbsp diced Fresh Jalapeño (include a few seeds if you dare!)
  • ⅓ Cup Red Bell Pepper, diced
  • ⅓ Cup Green Bell Pepper, diced
  • ⅓ Cup Yellow Bell Pepper, diced
  • ⅓ Cup Purple Onion, diced
  • ½ Cup Cucumber, diced
  • 2 Tbsp Fresh-squeezed Lime Juice
  • 2 Tbsp Fresh-squeezed Lemon Juice
  • ⅔ Cup Fresh Cilantro, chopped
  • ¼ tsp Sea Salt
For Marinade:
  • ½ tsp Sea Salt
  • 1 Cup Fresh-squeezed Lime Juice (about 5 limes)
Instructions
  1. Rinse your shrimp out under cold water in a strainer.
  2. Peel and devein the shrimp. Rinse it again under cold water, set aside.
  3. Rinse your Grouper under cool water. Using a large cleaver, cut the fish into 1-inch cubes.
  4. In a bowl, whisk 1 Cup of Fresh-squeezed Lime Juice and ½ tsp Sea Salt until well blended.
  5. In a glass dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), put the shrimp in the bottom and the Grouper on top. Pour lime juice into the container. It should fully cover both the fish and the shrimp. Cover with lid and place in the refrigerator for an hour.
  6. While your seafood is in the refrigerator, prepare your remaining ingredients.Mix the peppers, onion, cilantro, lime juice, lemon juice, cucumber, and sea salt together in a large glass or tupperware storage container.
  7. After the hour has passed, removed the Grouper only from the marinade. Gently squeeze out each piece over the sink before placing it in the container with the rest of the ingredients. Cover with lid and give it a shake to mix well. Place in the fridge.
  8. Place the shrimp and marinade back in the refrigerator for another hour. Shrimp takes longer to “cook” in the lime juice.
  9. After that second hour has passed, removed shrimp from the marinade and mix with the Grouper and other ingredients. Mix well! You can dispose of the marinade at this point.
  10. Put your ceviche back in the fridge and for best results, leave it overnight.
  11. Serve it as an appetizer or a “salad” in a nice dish. Your guests will go crazy for it! *

 

Tags: , , , , , , , , , , , , , , , , , , , , ,

9 Responses to “Shrimp and Grouper Fiesta Ceviche”

  1. Martha Wahlberg
    December 5, 2011 at 7:26 pm #

    I’m drooling. Actually I am off to get the ingredients. Can’t wait.

    • December 22, 2011 at 10:38 am #

      I love a good ceviche myself. There’s something so fresh and clean tasting about it. I hope you enjoyed!

  2. February 19, 2012 at 11:29 pm #

    Oooh I can’t wait to try this! I fell in LOVE with ceviche after traveling in Ecuador but I still have yet to make it. thanks for the recipe!

    • February 20, 2012 at 2:32 pm #

      I LOVE ceviche, too! I feel like I need to eat it on a hot day, so I get the true feeling of Mexico ;)

  3. May 2, 2012 at 3:47 pm #

    Do you leave the grouper raw? I didn’t see anywhere that you said you “cook” it other than marinating in the lime juice. Thanks! Can’t wait to try this!

    • May 2, 2012 at 4:11 pm #

      Yes, you leave the Grouper and the Shrimp raw. The acid from the lime juice will cook them (it’s so weird!) and it will taste soooooo good! Make sure you leave the shrimp the juice in longer than the grouper, though, as it takes longer to cook.

  4. May 28, 2013 at 12:04 pm #

    Do I see onions in there too?

    • May 28, 2013 at 3:21 pm #

      Nice catch! I can’t believe I didn’t list that in the ingredients. I’ve made the necessary adjustments; yes! 1/3 cup of diced purple onions. Their color is part of what makes this ceviche a fiesta :P

Trackbacks/Pingbacks

  1. 4 Years in Mexico | Hector and Amy Flores - March 12, 2014

    […] thepescetarianandthepig.com […]

Your comments make my heart (and my piglet) smile!

Rate this recipe:  

CommentLuv badge