Teller mit Zackenbarsch Ceviche, garniert mit Limette, Zwiebel und Chili

Grouper ceviche

35 minutes

Leicht

3 people

The firm, clear texture of the grouper, which is sashimi-grade, makes it the ideal base for a refreshing ceviche. The vibrant acidity of the lime, the fresh spiciness of the jalapeño, and the crisp bite of the Granny Smith apple provide excitement and balance. A purist dish that thrives on fresh ingredients and the exceptional quality of the GOOD GROUPER.

Ingredients

2 GOOD GROUPER Fillets
1 apple (Granny Smith)
2 shallots
3 limes
1 jalapeño
Cilantro
A pinch of salt flakes per plate

Also great with

Hamachi Yellowtail Kingfish Fillet
GOOD GROUPER Loin

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the two grouper fillets gently overnight. Cut into uniform, bite-sized cubes and keep chilled.
Peel the two shallots and cut into thin slices. Cut the jalapeño into very fine rings. Quarter the Granny Smith apple, remove the core, and cut into very small cubes. Roughly pluck the cilantro. Juice the three limes with a juicer.
Place the fish in a bowl and mix with shallots, jalapeño, and apple. Pour the lime juice over it and gently mix several times. Let marinate for about 20 minutes. Grouper takes significantly longer than other white-fleshed fish. The fish should "cook" slightly in the lime juice but retain its translucent texture.
Just before serving, fold in the cilantro and season with salt. Serve the ceviche immediately.

Tip: For the best texture, the fish cubes should still be slightly translucent in the center. If you want more freshness and crunch, add the apple only at the very end, so it retains its bite and clear acidity.