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! *

 

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15 Responses to “Shrimp and Grouper Fiesta Ceviche”

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