Grouper Ceviche with Mango, Citrus, and Cilantro

Name: Grouper Ceviche with Mango, Citrus, and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound grouper fillet, skin removed, cut into 1/4-inch slices; 1 orange, seedless; 1 lemon; 1 lime; 1 cup diced ripe avocado (see Note, page 52); 1/2 mango, peeled, pitted, and cut into medium dice; 2 tablespoons finely diced red onion; 2 tablespoons diced red bell pepper; 1 tablespoon coarsely chopped fresh cilantro; 1 teaspoon Momoya Kimchi Base (see page 233) or sriracha; 1/2 teaspoon soy sauce; Kosher salt and freshly ground black pepper; Belgian endive, radicchio, or butter lettuce leaves

Servings: persons

1 pound grouper fillet, skin removed, cut into 1/4-inch slices
1 orange, seedless
1 lemon
1 lime
1 cup diced ripe avocado (see Note, page 52)
1/2 mango, peeled, pitted, and cut into medium dice
2 tablespoons finely diced red onion
2 tablespoons diced red bell pepper
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon Momoya Kimchi Base (see page 233) or sriracha
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
Belgian endive, radicchio, or butter lettuce leaves

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound grouper fillet, skin removed, cut into 1/4-inch slices, 1 orange, seedless, 1 lemon, 1 lime, and more.

Yes, Grouper Ceviche with Mango, Citrus, and Cilantro falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!