"The grouper in this ceviche is tender and slightly buttery, complementing the kumquats’ unique blend of sweetness and tartness. Sliced kumquats, with their edible skin, add a citrusy zing to the dish, enhancing the grouper’s clean taste."
Grouper and Kumquat Ceviche
5
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- Recipe Card
Prep time 2hrs 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound diced into 1/2-inch pieces grouper fillets
- 10 seeds removed and diced kumquats
- 3 finely chopped green onions
- 1 small finely chopped red bell pepper
- 1 finely diced jalapeno
- 1/2 cup freshly chopped cilantro
- 3/4 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
Step 1
In a stainless steel or non-reactive mixing bowl, combine the grouper cubes with the lime and lemon juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for at least 2 hours, or until the fish is opaque and “cooked” through.
Step 2
While the fish is marinating, prepare the kumquats, green onion, jalapenos, and cilantro. Set these aside.
Step 3
Once the fish is marinated, drain off the excess citrus juice, leaving just a little to keep the ceviche moist. Add the kumquats, green onion, jalapenos, cilantro, salt, and pepper to the bowl with the fish. Gently toss to combine everything. Taste the ceviche and adjust the salt and pepper if needed.
Step 4
Serve the ceviche immediately. It can be eaten with tortilla chips or tostadas as an appetizer, or on its own as a light, refreshing dish.