-
1
Put the fish in a glass mixing bowl, cover with plastic wrap, and refrigerate while segmenting the orange, lemon, and lime (see Note).
-
2
Remove the fish from the fridge and pour the citrus juices into the bowl.
-
3
Coarsely chop the citrus segments, particularly the orange, so theyre about the same size.
-
4
Put the citrus pieces in the bowl with the grouper.
-
5
Add the avocado, mango, onion, bell pepper, cilantro, kimchi base, and soy.
-
6
Season with salt and pepper and toss gently.
-
7
Cover and refrigerate for no more than 15 minutes.
-
8
Line 4 small bowls with the lettuce of your choice, divide the ceviche among the bowls, and serve immediately.
-
9
Segmenting Citrus
-
10
To segment orange, lemon, lime, or grapefruit, first trim the top and bottom of the fruit flat so it stands steady on a work surface; cut deep enough so you see the flesh of the fruit.
-
11
Using a paring knife, cut off the skin and bitter white pith, following the natural shape of the fruit.
-
12
Trim off any white areas that remain.
-
13
Hold each piece of fruit over a bowl to catch the juices.
-
14
Carefully cut along the membrane on both sides of each segment to free the pieces, and let them drop into the bowl.
-
15
Then squeeze the remaining membranes over the segments in the bowl to extract the remaining juice.
-
16
Remove any seeds.
