Grouper Ceviche with Three Fruit Juices
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
12 oz. grouper fillets
1 cup fresh grapefruit juice
1/2 cup fresh lime juice
1/2 Scotch bonnet chile, stemmed, seeded, and minced kosher salt
1 small ripe tomato, peeled, seeded, and chopped
1/2 small red onion, minced
3 Tbsp. finely diced black olives
2 scallions, white parts only, chopped
1/4 cup extra virgin olive oil
1 Tbsp. chopped cilantro
1/3 cup passion fruit juice
freshly ground black pepper to taste
Cut the grouper into 1/6″ thick bite-sized pieces. In a bowl, combine the grapefruit juice, lime juice and Scotch bonnet chile, then add the fish and marinate, covered, for about 10 minutes in the refrigerator.
Drain the fish in a strainer, pressing firmly to release as much moisture from the grouper as possible. While the fish is still in the strainer, salt it evenly, then transfer the fish to a bowl and add the remaining ingredients. Stir evrything together well and serve.
Recipe from “New World Kitchen: Latin American and Caribbean Cuisine” by Norman Van Aken, ISBN: 0060185058.