Ceviche Recipe Grouper: Fresh and Easy Seafood Delight

There’s something truly magical about ceviche — fresh, vibrant, and bursting with zesty citrus flavors. When made with grouper, a firm and mild white fish, this classic Latin American dish transforms into a refreshing, elegant appetizer or light meal perfect for warm weather days or anytime you crave a taste of the sea.

Grouper’s delicate texture holds up beautifully to the marinating process, absorbing the tangy lime juice while retaining a satisfying bite. Whether you’re an experienced ceviche lover or trying it for the first time, this recipe is approachable, quick, and guaranteed to impress your friends and family.

In this blog post, I’ll guide you through every step — from choosing the right grouper to balancing the flavors with fresh herbs, crunchy vegetables, and just the right amount of heat. You’ll also find tips to customize your ceviche to suit your palate and ideas for serving it in style.

Ready to dive into a bowl of bright, citrusy goodness? Let’s get started!

Why You’ll Love This Recipe

Freshness and simplicity: This ceviche recipe highlights the natural flavors of fresh grouper without overpowering it with complicated ingredients. The quick marination in lime juice “cooks” the fish gently, creating a tender yet firm texture.

Bright and vibrant flavors: Lime, cilantro, red onion, and a touch of chili combine to create a perfectly balanced dish that’s both tangy and slightly spicy.

Quick and easy to prepare: You can have this ceviche ready in under 30 minutes, making it an ideal appetizer or light meal for last-minute entertaining or a healthy weeknight dinner.

Customizable: Swap ingredients or add your favorites to make this dish your own. It’s versatile enough to complement many different sides and occasions.

Ingredients

• 1 pound fresh grouper fillet, skin removed and cut into 1/2-inch cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 small red onion, finely diced
• 1 jalapeño pepper, seeded and finely chopped (adjust to taste)
• 1 medium tomato, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Tortilla chips or tostadas, for serving

Equipment

• Sharp chef’s knife for cutting fish and vegetables
• Cutting board
• Mixing bowl (non-metallic preferred to avoid reaction with citrus)
• Citrus juicer or reamer
• Measuring cups and spoons
• Plastic wrap or lid to cover the ceviche while marinating
• Serving bowls or glasses for presentation

Instructions

1. Prepare the fish: Rinse the grouper fillet under cold water and pat dry with paper towels. Cut the fish into uniform 1/2-inch cubes to ensure even marination.
2. Juice the citrus: In a mixing bowl, combine the fresh lime juice and lemon juice. This mixture will “cook” the fish by breaking down proteins in the raw grouper.
3. Marinate the fish: Add the cubed grouper to the citrus juice, making sure the fish is fully submerged. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, stirring gently halfway through. The fish should turn opaque and firm when ready.
4. Prepare the vegetables: While the fish marinates, finely dice the red onion, jalapeño, and tomato. Chop the cilantro and set aside.
5. Combine ingredients: Once the fish is “cooked,” drain about half of the citrus juice (to avoid overpowering acidity) and add the onion, jalapeño, tomato, and cilantro to the bowl. Gently toss everything together.
6. Season the ceviche: Add salt, black pepper, and sugar (if using) to taste. Adjust the heat by adding more jalapeño if you prefer spicier ceviche.
7. Add avocado: Just before serving, fold in the diced avocado to add creaminess and balance the acidity.
8. Serve immediately: Spoon the ceviche into bowls or glasses and serve with tortilla chips or tostadas for a delightful crunch.

Tips & Variations

“Always use the freshest fish available and keep everything chilled to ensure food safety and the best flavor.”

• Fish choice: If grouper isn’t available, try snapper, sea bass, or halibut — all firm white fish that work well in ceviche.
• Marinating time: Adjust the marination time to your preferred texture. Less time for a softer, sashimi-like texture; longer for a firmer, more “cooked” ceviche.
• Extra flavor: Add diced mango or pineapple for a tropical twist, or a splash of orange juice for a sweeter, fruitier profile.
• Heat level: Swap jalapeño for habanero or serrano peppers if you like it hotter. Always remove seeds to reduce heat.
• Herbs: Try adding fresh mint or basil for a different herbal note.

Nutrition Facts

Serving Suggestions

This ceviche is wonderfully versatile. Serve it alongside crunchy tortilla chips for a casual appetizer or elegantly in small glasses for a party.

Pair it with a chilled glass of white wine like Sauvignon Blanc or a light, citrusy beer such as a Mexican lager to complement the bright, fresh flavors.

For a heartier meal, accompany the ceviche with a side of coconut rice, grilled plantains, or a crisp green salad.

Looking for more fresh seafood inspiration? Check out these recipes:

• Shrimp Cocktail Recipe
• Mango Salmon Salad
• Spicy Tuna Poke Bowl

Conclusion

Ceviche made with grouper is a refreshing, flavorful dish that’s perfect for any occasion where you want to impress with minimal effort. The combination of fresh citrus juices, vibrant vegetables, and the firm texture of grouper creates an irresistible medley of tastes and textures.

This recipe is not only quick to prepare but also highly adaptable, allowing you to make it your own by tweaking ingredients and spice levels.

Whether you’re serving it as an appetizer at a summer barbecue, a light lunch, or a party snack, this ceviche will bring a burst of sunshine to your table. Give it a try and enjoy the bright, fresh flavors that make ceviche a beloved classic worldwide.

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