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Dr. Limon - How To Make Black Grouper Ceviche

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Chef Carlos Brescia
Chef Carlos Brescia
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Recipe Information

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Video-Specific Recipe

Black Grouper Ceviche

Cultural Context

Ceviche is a cornerstone of Peruvian cuisine, originating from the coastal regions where fresh fish is abundant. Traditionally enjoyed as a refreshing dish during hot weather, it highlights the vibrant flavors of lime, herbs, and spices. Black grouper, known for its firm texture and mild flavor, is a popular choice for ceviche. Today, ceviche has gained international popularity, with many variations emerging across Latin America and beyond.

PeruvianPEappetizer
30 min
easy
4 servings
Servings4
1 lb black grouper
1/2 cup lime juice
1 medium red onion
1/2 cup cilantro
1 medium jalapeño
1 teaspoon salt
1/2 teaspoon pepper
1 medium sweet potato
1 cup corn
1 medium avocado

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

black grouper

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

jalapeño

🥗Healthier: serrano pepper

Serrano peppers offer a similar heat level.

sweet potato

💰Cheaper: regular potato

Regular potatoes are less expensive.

corn

💰Cheaper: frozen corn

Frozen corn is often cheaper and easier to find.

1

Dice the black grouper into small cubes.

2

Place the fish in a bowl and cover with lime juice.

3

Let the fish marinate for 15-20 minutes until opaque.

4

Finely chop the red onion and add to the fish.

5

Chop the cilantro and jalapeño, then mix into the ceviche.

6

Season with salt and pepper to taste.

7

Peel and slice the sweet potato, then boil until tender.

8

Prepare corn by cooking or using canned/frozen.

9

Serve ceviche chilled, garnished with avocado slices and alongside sweet potato and corn.

Cooking Techniques

dicingmarinatingmixing

Spice Level:

🌶️🌶️🌶️

Allergens

fish

Also Known As

Ceviche de MeroCeviche de Pescado

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