Ceviche is a popular seafood dish in the coastal regions of the Americas. Interestingly, the raw fish is not cooked in heat, but rather it “cooks” while marinating in citrus juices. Because the citrus juices do not kill bacteria, it is important to use the freshest fish available.
We recently served this mahi and grouper ceviche at a VIP event and are certain that it will impress your VIPs, too.
Mahi and Grouper Ceviche
(20 servings)
2 lbs Mahi (diced with skin and bloodline removed)
2 lbs Grouper (diced with skin and pin bones removed)
8 each Large Serrano pepper (seeded and minced)
3 each English Cucumber (peeled, seeded and diced)
2 each Medium red Onion (finely diced)
2 each Red bell pepper (seeded and diced)
1 package Maracuya pulp (thawed)
2 cups Key lime juice
2 cups Cilantro (finely chopped)
¼ cup Sugar
¼ cup Water
Salt and Pepper to taste
Mix the fish, onion, peppers, cilantro and lime juice together. Marinade for 30 minutes, turning often to ensure the entire mixture is saturated with lime juice. Reserve the cucumber on its own. Meanwhile, make a solution with the Maracuya pulp, sugar and water. Once the basic ceviche is “cooked,” add the Maracuya solution and cucumbers. Season with salt and pepper. This dish can be prepared a day before it is served. Serve with tortilla chips, plantain chips and hot sauce. Enjoy!
This article was previously published at the www.ftlauderdalecc.com blog.
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