Grouper Ceviche with Passion Fruit, Citrus, and Cilantro

Michael’s Genuine cooking demonstration at the Wolfsonian FIU Museum
Michael Scwartz’ Grouper Ceviche with Passion Fruit, Citrus, and Cilantro

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, with grouper being a favorite local fish. If you want to play around with 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. It can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table. There is no need to marinate it for hours or cook the seafood beforehand. The bright, refreshing combo of orange, lemon and lime with creamy avocado and sweet passion fruit, exemplifies the balance of texture, flavor, and visual appeal. For a cocktail party, serve the ceviche in one-bite tablespoons. 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 it!

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.

Serves 4

1 pound grouper fillet, skin removed, cut into 1/4-inch slices
1 orange, seedless, segmented
1 lemon, segmented
1 lime, segmented
1/2 ripe avocado, peeled, pitted, and large diced
4 fresh passion fruit, cut and scooped
2 tablespoons largely diced red onion
2 tablespoons largely diced red bell pepper
1 tablespoon coarsely chopped fresh cilantro leaves
1 teaspoon Momoya kimchi base or Sriracha
1/2 teaspoon soy sauce
Sea salt and freshly ground black pepper
Endive spears, radicchio or butter lettuce leaves, for serving

Put the fish in a glass mixing bowl, cover with plastic wrap, and put in the refrigerator.

Remove the fish from the fridge and pour the citrus juices over the grouper. 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, passion fruit, onion, pepper, cilantro, kimchi base, and soy sauce. Toss gently and season with salt and pepper. At this point you may serve immediately, or cover and refrigerate for 1 hour if you want a more “cooked” ceviche.

Line 4 small shallow bowls with the lettuce of your choice, divide the ceviche among the bowls and serve immediately.