Grouper Ceviche with Mango, Citrus, and Cilantro Recipe from Michael’s Genuine Food:
1 pound grouper fillet, skin removed, cut into ¼ -inch slices
1 orange, seedless
1 cup diced ripe avocado
½ mango, peeled, pitted, and cut into medium dice
2 tablespoons finely diced red onion
2 tablespoons diced red bell pepper
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon Momoya Kimchi Base or sriracha
½ teaspoon soy sauce
Kosher salt and freshly ground black pepper
Belgian endive, radicchio, or butter lettuce leaves
Put the fish in a glass mixing bowl, cover with plastic wrap, and refrigerate while segmenting the orange, lemon, and lime (see Note).
Remove the fish from the fridge and pour the citrus juices into the bowl. 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, mango, onion, bell pepper, cilantro, kimchi base or sriracha, and soy. Season with salt and pepper and toss gently. Cover and refrigerate for no more than 15 minutes.
Line 4 small bowls with the lettuce of your choice, divide the ceviche among the bowls, and serve immediately.
Note: Segmenting Citrus
To segment orange, lemon, lime, or grapefruit, first trim the top and bottom of the fruit flat so it stands steady on a work surface; cut deep enough so you see the flesh of the fruit. Using a paring knife, cut off the skin and bitter white pith, following the natural shape of the fruit. Trim off any white areas that remain. Hold each piece of fruit over a bowl to catch the juices. Carefully cut along the membrane on both sides of each segment to free the pieces, and let them drop into the bowl. Then squeeze the remaining membranes over the segments in the bowl to extract the remaining juice. Remove any seeds.