Grouper Ceviche with Jicama and Avocado Slaw

Name: Grouper Ceviche with Jicama and Avocado Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 avocado, peeled, pitted and diced into 1/4-inch pieces; 2 Tbsps chopped cilantro leaves; 2 Tbsps coarsely chopped cilantro leaves; 2 Tbsps extra virgin olive oil; 237 milliliters freshly squeezed grapefruit juice; 0 teaspoons freshly toasted and ground cumin; 340 grams skinless grouper fillets; 1 jalapeno, minced; 237 milliliters jicama, peeled and sliced into matchstick size pieces; 4 servings Kosher salt; 4 servings Kosher salt and ground black pepper; 118 milliliters fresh-squeezed lime juice; 1 smalls red onion, thinly sliced; 2 Tbsps minced red onion

Grouper Ceviche with Jicama and Avocado Slaw

The recipe Grouper Ceviche with Jicaman and Avocado Slaw could satisfy your South American craving in roughly 30 minutes. Watching your figure? This gluten free, dairy free, and primal recipe has 277 calories, 18g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of freshly and ground cumin, extra virgin olive oil, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

First, thinly slice the fillets and then cut them into 3/4-inch bite-sized squares. Keep them very cold while you prepare the rest of the recipe.

Combine the ingredients for the marinade in a bowl. Set that bowl inside a larger one, filled with ice. Now prepare the salad.

Ingredients you will need

Marinade

Ice

Equipment you will use

Bowl

In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. Then, in a larger chilled bowl, toss the vinaigrette with the avocado and jicama. Set aside.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Cilantro

Avocado

Jicama

Cumin

Onion

Equipment you will use

Whisk

Bowl

Gently mix the grouper and the marinade/dressing and let stand for about 10 minutes. Into 4 chilled bowls, spoon the ceviche with its liquid.

Ingredients you will need

Marinade

Grouper

Equipment you will use

Bowl

Serve the salad, family-style, and encourage the guests to top their ceviche with salad.

If you can get Cancha (Latin American corn nuts) and toast, they make a fantastic and authentic addition to this dish. I sometimes like to drizzle coconut milk onto the citrus juices. Or, I season the dish with tiny dots of soy sauce and sesame oil.

Ingredients you will need

Coconut Milk

Sesame Oil

Soy Sauce

Toast

Corn

Nuts

Equipment

Bowl

Whisk

Ingredients

Servings:

avocado, peeled, pitted and diced into 1/4-inch pieces 2Tbsps

chopped cilantro leaves 2Tbsps

coarsely chopped cilantro leaves 2Tbsps

extra virgin olive oil 237milliliters

freshly squeezed grapefruit juice 0teaspoons

freshly toasted and ground cumin 340grams

skinless grouper fillets 1

jalapeno, minced 237milliliters

jicama, peeled and sliced into matchstick size pieces 4servings

Kosher salt 4servings

Kosher salt and ground black pepper 118milliliters

fresh-squeezed lime juice 1smalls

red onion, thinly sliced 2Tbsps

minced red onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.