Grouper Ceviche with Lime and Chili
Grouper ceviche with lime and chili is a dish that originates from Peru. It is made by marinating the grouper fillets in citrus juices such as lemon and lime, mixed with chili and other ingredients such as red onion and garlic. The citrus juices both cook the fish and also provide a tangy flavor to the dish. Grouper ceviche with lime and chili can either be served cold or at room temperature.
Ingredients
- 500 grams Grouper (skinless fillet)
- 1 Red Onion Finely Sliced (small)
- 1 Chilli (seeded)
- 1 tsp Salt
- ¾ cup Lime Juice
- 1 tsp Coriander (finely chopped)
Instructions
- Discard the skin and bones from the fish and place the pieces in a ceramic bowl. Rub well with the salt
- Mix in the lime juice, chili, and coriander with your hands until everything is well-combined. Cover and chill for four hours after adding the onion.
- Serve with tortillas, citrus fruit and avocado.
Notes
Ceviche is a popular seafood dish originating in Latin America and consists of fish, shrimp, or other shellfish marinated in citrus juices. The citric acid from these juices “cooks” the fish and imparts a sour flavor. Ceviche is traditionally served with corn tortillas and hot sauce.