Kathie Oh's Recipe

The Seafood Counter\'s Ceviche

Category: on the sidelines

2 lbs skinless grouper fillets, cut into 1" chunks
1 cup freshly-squeezed lime juice
½ cup balsamic vinegar
¼ cup red onion in ¼
½ cup tomato in ¼
1 clove garlic, minced
salt, to taste
freshly-ground black pepper, to taste



1 Mix all ingredients well (except for fish) in a mixing bowl. Add grouper chunks and toss together. Pour ingredients into a dish or bowl with a tight fitting lid. Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.
2 Serve over toasted bruschetta bread slices.
3 If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinadeit will discolor the final product.