Grouper Ceviche with Chiles and Lime

Preparation info
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By Michael Ruhlman

Published 2011

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This is perhaps my favorite way to eat fish. Ceviche couldn’t be easier to make or more impressive to serve. It’s also an extraordinary example of the power of acidity. Fresh fish gets fishy only when cooked. When raw, it is mild, clean, and delicious. I like to use grouper, but just about any fish can be prepared this way. Other good choices include sole, fluke, sea bass, and red snapper. Serve the ceviche with something crunchy—crispy flat bread or croutons. It makes a great starter. If y