Grouper Ceviche

grouper ceviche

You’ll want to stir together this crunchy, tangy, refreshing dish every chance you get.

Grouper Ceviche
Makes 8 Servings
  • ½ cup chili sauce
  • ½ cup fresh lime juice
  • ¼ cup Clamato
  • 1 tablespoon Creole seasoning
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 pound diced grouper (or other white fish)
  • 1 cup diced cucumber
  • 1 cup quartered assorted grape tomatoes
  • 1 cup diced avocado
  • ½ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, seeded and thinly sliced
  • 1 Fresno chile pepper, seeded and thinly sliced
  • Tortilla chips and plantain chips, to serve
  • Garnish: lime slices
  1. In a large bowl, stir together chili sauce, lime juice, Clamato, Creole seasoning, hot sauce, Worcestershire, and salt. Gently stir in grouper, cucumber, tomatoes, avocado, onion, cilantro, jalapeño, and Fresno chile until combined. Refrigerate for at least 30 minutes or up to 4 hours before serving. Serve with chips. Garnish with lime slices, if desired.



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