Ingredients
-
For the Grouper
-
1¼ pounds Red Grouper
-
For the Candied Limes
-
¾ cup Sugar
-
¾ cup Water
-
2 Persian Lime
-
For the Marinade
-
1 cup Soy Sauce
-
½ cup Yuzu Juice
-
1½ tablespoons Sesame Oil
-
2 tablespoons Tamarind
-
1 tablespoon Agave Nectar
-
1 cup fresh key Lime Juice
-
For the Ceviche Vegetables
-
½ cup peeled Celery
-
1 large (about 6 ounces) peeled Sweet Potato
-
Orange Juice
-
1½ cups very thinly sliced Red Onion
-
For Assembly
-
1–1½ Thai Chiles
-
1½ tablespoons snipped fresh Thai Basil
-
1½ tablespoons snipped fresh Mint
-
1½ tablespoons snipped fresh Cilantro
-
½ cup diced candied Lime
-
Kosher Salt
-
Freshly popped Popcorn
Directions
Steps
|
1
Done
|
One week aheadWrap grouper fillet in plastic wrap. Add a second layer of plastic wrap and wrap grouper tightly. Place grouper in the freezer for 1 week to kill any microorganisms. |
|
2
Done
|
To Prepare the Candied LimesPlace sugar and water in a small saucepan over high heat. Bring to a boil until sugar has dissolved, forming a simple syrup. Add lime slices. Gently move the slices around in the syrup so that they cook evenly. Bring the simple syrup back to a boil on high heat, then turn off the heat. Let the limes cool in the syrup, then transfer limes and syrup to a covered container and refrigerate until needed. Remove limes from syrup with a slotted spoon before using. |
|
3
Done
|
To Prepare the GrouperRemove grouper from freezer and allow it to thaw slightly. (The fish will be easier to clean and prepare if it is partially frozen.) Remove the collarbones along with the bloodline and discard. Keep the grouper in a stainless-steel pan on top of another pan that is filled with ice water to keep the fish very cold during preparation. Dice the grouper into ½-inch cubes and place in an airtight container with a layer of paper towels at the bottom to catch any residual moisture that occurs during the thawing process. |
|
4
Done
|
To Make the MarinadePlace all the ingredients in a blender and pulse until smooth. Transfer to a covered container and refrigerate until needed. |
|
5
Done
|
To Prepare the Ceviche VegetablesPlace sliced celery in a bowl of ice water to keep it crisp. Cut the sweet potatoes into ½-inch dice. Place them in a medium saucepan with orange juice to cover by 1 inch. Cook potatoes on high heat until they are fork tender. Drain potatoes, transfer them to a paper-towel-lined baking sheet, and refrigerate until they cool. |
|
6
Done
|
Rinse onions in a bowl of cool water. Drain and repeat process two more times with fresh water |
|
7
Done
|
To Assemble and ServeDrain celery. Place grouper, celery, sweet potatoes, onions, chilies, basil, mint, cilantro, and candied limes in a large stainless-steel bowl. Mix gently with a spoon. Pour marinade into the bowl and gently stir to combine. Add kosher salt to taste. (Don’t add too much salt, as the soy sauce contains a lot of salt.) Mix the ceviche for 30–45 seconds, then divide it equally among 6 chilled bowls. Serve with fresh popcorn on the side. |
