Grouper Summer Seviche
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Posted on Tuesday Mar 1, 2011 at 7:40 PM  
Grouper Summer Seviche
Serves: 4 - 6

2# grouper fillets, skinned, cut into 1" chunks
1 c lime juice, freshly squeezed
1/2 c balsamic vinegar
1/4 c red onion, diced
1/4 - 1/2 c diced tomato
1 clove garlic, minced
salt and pepper, to taste

Mix all ingredients together, except for the fish. Add the grouper chunks and toss together. Pour the ingredients into a non-reactive dish or bowl with a tight-fitting lid. Refrigerate for at least 12 hours, tossing occasionally, until all fish is no longer transparent.

Remember that the fish is being "chemically" cooked, not cooked by heat. You need extremely fresh fish. If you actually use grouper, you'll probably want to buy frozen, and thaw it when you use it.

You can, however, mix up a batch, except for the fish, and take it out on the boat with you. When you catch enough, clean them immediately, chunk them up, and toss with the marinade. Refrigerate for 12 hours, then serve. Freshwater fish, on this continent, do not contain many parasites that can harm humans, even when the fish is consumed raw.
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Posted on Tuesday Mar 1, 2011 at 7:55 PM  
Thanks Allen. I'm going to try this out next weekend.
Posted on Wednesday Mar 2, 2011 at 9:41 PM  
Okiefishman made a tasty ceviche with red snapper for us on the gulf charter last fall. It didn't "cook" near as long as I recall, but it was just awesome. He said he uses hybrid and it is quite tasty.

maybe he can post his recipe too.
Posted on Wednesday Mar 2, 2011 at 10:26 PM  
FlyFishinOK, another tip:

Now that I think about it, the recipe I posted does not include any cilantro. Get a small bundle of fresh cilantro at a grocery store (if it's available, fresh produce is a bit of a pain right now). Rinse it, and chop the bulk of it. You want about 1/4 c or more. Mix it with all the ingredients, before you add the fish. It will add color and flavor.

P.S. Don't let Paddletrucker see this :) He mentioned on another board that he detests cilantro.
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Posted on Wednesday Mar 2, 2011 at 10:31 PM  
Thinking blue cat would substitute for the grouper. Do you eat this on crackers? ??
Posted on Thursday Mar 3, 2011 at 8:22 PM  
I would suggest adding Cilantro and Serrano Peppers. Eat with deep fried corn tortilla chips. Of course the good thing about a recipe like this is that you can add your own spin. This stuff is great on a hot summer day with a cold adult beverage of your choice.
Steve Carroll Hybrid/Striper Guide Skiatook Lake Fishing Guides, Lowrance Pro Staff, Zebco Brands Pro Staff, Yeti Pro Staff, Costa Del Mar Pro Staff, Mercury/Motor Guide Pro Team.

Posted on Thursday Mar 3, 2011 at 10:44 PM  
Blue cat probably would do as a sub. I was thinking Sandbass, Hybrid, or Striper. Grouper is a large-grained, but rather soft fish.

Okiefishman nailed it on the head. Corn tortilla chips, add cilantro for me, but I would prefer some chipotles, although the Serrano chiles will also work.

Corona Extra w/ lime for me!
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Posted on Friday Mar 4, 2011 at 10:06 AM  
Add some shrimp with the fish, and a celery stick for a real treat. For heat just add tabasco.
Posted on Friday Mar 4, 2011 at 1:22 PM  
I keep fresh cilantro & jalapinos at all times. I like the pull the seeds out of the jalapinos and julian the peppers up real thin and long like toothpicks. I use them as a garnish on top of dishes adn sacks all the time. Crunchy, Color and a little heat. I'll probably add some red bell as well.

I'm going to stop and get some fresh fish on the way home from work and try this out.
Posted on Sunday Mar 6, 2011 at 9:32 AM  
I picked up a fillet each of Grouper & Cod.
1/2 cup lime
1/2 cup lemon
1/2 red bell pepper
1/2 red onion
1 jalapeño
dash oregano
dash Tabasco
dash Salt
lots of course black pepper

mixed it all up, covered and threw into the fridge. Now it's a waiting game. I've got some tortillas, cilantro, fresh tomatoes & a few beers waiting for this evening. I guess I could go fishing while I wait???
Posted on Sunday Mar 6, 2011 at 9:33 AM  
All ingredients together

Posted on Sunday Mar 6, 2011 at 3:12 PM  
Nice. Glad to see this section is helpful. Thanks to Allan and to all who contribute!
Posted on Sunday Mar 6, 2011 at 8:40 PM  
Came home after a long day fishing and got out some corn tortillas and fried them in some oil in a skillet until golden brown. Filled them with some Seviche, a little slaw mix and a shot of Tabasco and some cilantro. Wife served up a side of cold pasta salad and some fresh salsa. I supplied a cold beverage to round out the meal. This was some good stuff. Both of the kids ate it up and even the wife like it. Now I'm ready to lay down on the couch and relax

Posted on Sunday Mar 6, 2011 at 10:02 PM  
Aint the food making you relax it is that brown bottle. Thanks for sharing the good looking stuff with pics.
Posted on Tuesday Mar 8, 2011 at 9:28 PM  
Ceviche when done right is pretty darn good!!! Those pics are making me hungry!
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Posted on Thursday Mar 10, 2011 at 7:18 PM  
add any good slaw mix -fresh lite and cruchy is best. spoon the ceviche with a slotted(strainer) spoon into lightly warmed corn tortillas. add a little soft white mexican cheese and it's a neat twist on the new crave of street tacos. alittle pan roast corn really helps to. great way to do a build your taco buffet. several ingredients and nothing has to be kept hot.
Posted on Monday Mar 14, 2011 at 12:49 AM  

P.S. Don't let Paddletrucker see this :) He mentioned on another board that he detests cilantro.

Yup, I think I'll try this one without adding the flavor of dish soap.

I'm giving this one a try, for sure, Allen. Thanks!!
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