By Chef Bill Briand, Little Bird Fairhope
Summer Shrimp and Grouper Ceviche
By Chef Bill Briand, Little Bird Fairhope
Serves 8
Ingredients:
- 12 ounces grouper, medium chop
- 10 large shrimp, peeled and deveined
- ¼ cup red wine vinegar
- Juice of three lemons
- 1 cup watermelon, large diced
- 1 cup cucumber, medium diced
- ¼ cup red onion, finely diced
- 1 jalapeno, minced
- ¼ cup cilantro, chiffonade
- 1 ½ tablespoons spicy smoked paprika
- 1 tablespoon cumin
- ¼ cup extra-virgin olive oil
- 1 tablespoon kosher salt
Shrimp Poaching Liquid:
- 1 gallon water
- 6 lemons, halved
- 2 oranges, halved
- 2 onions, quartered
- 1 cup garlic
- 6 bay leaves
- ¼ cup salt
- ¼ cup Louisiana hot sauce
- 1 teaspoon cayenne
- ¼ cup shrimp boil
Method of Procedure:
- In a large mixing bowl, combine grouper with vinegar and lemon juice. Cover and allow citrus and vinegar to cook grouper for 45 minutes.
- Strain grouper to remove all the vinegar and citrus juice.
- Poach peeled shrimp in poaching liquid until cooked, then immediately transfer to an ice bath.
- Large dice the shrimp and place in a large mixing bowl.
- Add all remaining ingredients to the bowl and mix well.
- Finish with the juice of one orange, lime, and red wine vinegar.
- Serve with crackers or on top of a mixed green salad.
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