Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward and often use grouper, a favorite local fish. If you want to play around with other kinds of seafood, snapper, striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. The bright, refreshing combo of orange, lemon, and lime with creamy avocado and sweet mango makes for a great balance of texture, flavor, and visual appeal. If I had to describe it, I’d say it tastes like sashimi salsa! A little of the kimchi base adds another level of pow. You can sub a good hot sauce but trust me; it’s crazy good with the kimchi! As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature. For a cocktail party, serve the ceviche in tablespoons or wonton spoons as single bites.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Put the fish in a glass mixing bowl, cover with plastic wrap, and refrigerate while segmenting the orange, lemon, and lime (see Note).
Step 2
Remove the fish from the fridge and pour the citrus juices into the bowl. Coarsely chop the citrus segments, particularly the orange, so they’re about the same size. Put the citrus pieces in the bowl with the grouper. Add the avocado, mango, onion, bell pepper, cilantro, kimchi base, and soy. Season with salt and pepper and toss gently. Cover and refrigerate for no more than 15 minutes.
Step 3
Line 4 small bowls with the lettuce of your choice, divide the ceviche among the bowls, and serve immediately.
Note
Step 4
Segmenting Citrus
Step 5
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. Using a paring knife, cut off the skin and bitter white pith, following the natural shape of the fruit. Trim off any white areas that remain. Hold each piece of fruit over a bowl to catch the juices. Carefully cut along the membrane on both sides of each segment to free the pieces, and let them drop into the bowl. Then squeeze the remaining membranes over the segments in the bowl to extract the remaining juice. Remove any seeds.
