RECIPE · GIANT GROUPER · STARTER

Grouper Ceviche

The firm, clean texture of sashimi-grade grouper makes it the ideal base for a refreshing ceviche — lively lime acidity, fresh jalapeño heat and the crisp bite of Granny Smith apple. A minimalist dish that thrives on precision and timing.

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Superior Taste Award 2026

  • Serves 3

  • Difficulty: Easy

  • Prep 35 min

  • Cured in Lime

  • Lime · Jalapeño · Apple

Ingredients:

  • 2 giant grouper loin portions (or fillets)
  • 1 apple (Granny Smith)
  • 2 shallots
  • 3 limes
  • 1 jalapeño
  • Cilantro leaves
  • 1 pinch of flaky salt per plate (Murray River salt)

How to cook it:

  1. Remove the skin from the grouper fillets, cut into even, bite-sized cubes and set aside, well chilled.

  2. Peel the shallots and slice them thinly. Cut the jalapeño into very fine rings. Quarter the Granny Smith apple, remove the core and cut into very small cubes. Roughly pluck the cilantro leaves. Juice the limes using a juicer.

  3. Place the fish in a bowl and mix with the shallots, jalapeño and apple. Pour the lime juice over the mixture and stir gently several times. Leave to marinate for about 20 minutes. Grouper takes considerably longer than other white-fleshed fish. The fish should 'cook' slightly in the lime juice, but retain its translucent texture.

  4. Just before serving, fold in the cilantro and season with salt to taste.

  5. Serve the ceviche straight away.