Grouper and kumquat ceviche is a vibrant, refreshing dish that combines the delicate flavor of fresh grouper with the sweet and tangy taste of kumquats. The fish is “cooked” in a mixture of citrus juices, then mixed with other ingredients for a burst of contrasting textures and flavors.

The grouper in this ceviche is tender and slightly buttery, complementing the kumquats’ unique blend of sweetness and tartness. Sliced kumquats, with their edible skin, add a citrusy zing to the dish, enhancing the grouper’s clean taste.

The addition of red bell pepper brings a crunchy texture and a mild, sweet flavor to the ceviche, while the green onions provide a subtle, savory note and a pop of color. Both the red bell pepper and green onions add a layer of complexity to the dish, balancing out the kumquats’ tartness and adding depth to the overall flavor profile.

Together, the ingredients create a harmonious medley of flavors, with the perfect combination of sweetness, tartness, and savory notes. This ceviche is a light, yet satisfying appetizer or main dish that can be enjoyed on its own or served with tortilla chips, tostadas, or crusty bread for added texture and flavor. It’s a wonderful choice for warm summer days or any time you’re in the mood for a refreshing, citrus-infused dish.

What’s the history of ceviche?

Ceviche has a rich history that spans over a thousand years, and the dish has evolved and adapted to local tastes and ingredients throughout Latin America. Ceviche’s history dates back to pre-Columbian times when indigenous people living along the coast of present-day Peru and Ecuador consumed fresh fish and seafood, “cooked” with acidic fruit juices like tumbo (banana passionfruit) or fermented corn beverages.

With the arrival of the Spanish in the 16th century, the culinary landscape of the region changed. The Spanish introduced ingredients such as limes, onions, and cilantro, which became integral components of modern ceviche. They also brought new cooking methods and culinary traditions, influencing the preparation and presentation of the dish.

Ceviche is considered a national dish in Peru, where it is often served with sweet potatoes, corn, and chili peppers. Peruvian ceviche is known for its simplicity and focus on the freshest fish, marinated in lime juice, red onions, chili peppers, and cilantro. In 2004, Peru established “National Ceviche Day” on June 28th to celebrate the dish’s cultural significance.

Ceviche has spread throughout Latin America and beyond, with each country or region putting its own spin on the dish. In Colombia, for example, ceviche might be made with ketchup and mayonnaise, while in Costa Rica, it could be prepared with ginger ale or soda.

What type of fish can I use for ceviche?

The fish or seafood used in ceviche can vary widely based on local preferences and availability. Common choices include sea bass, grouper, snapper, shrimp, squid, and scallops. However, any fresh, high-quality fish or seafood can be used. It’s essential to choose the freshest possible ingredients when making ceviche, as the dish relies on the natural flavors of the fish and the acidity of the citrus juice to shine.

Here are a few popular white fish options for ceviche:

Grouper: This white fish has a firm texture and a mild, sweet flavor that pairs well with the tangy citrus marinade in ceviche. It holds up well to the acidity and doesn’t become too soft.
Snapper: A popular choice for ceviche, snapper has a delicate, flaky texture and a slightly sweet taste. It absorbs the flavors of the marinade well and offers a nice contrast to the crunchy vegetables often added to ceviche.
Mahi-mahi: Also known as dorado, mahi-mahi has a lean, firm texture and a mild flavor that works well in ceviche. It’s a popular choice in the Caribbean and pairs nicely with tropical fruits.
Sea bass: Another suitable option for ceviche, sea bass has a rich, buttery flavor and a firm texture that stands up well to the acidic marinade.

It’s important to note that ceviche made with any of these fish should be consumed on the same day it’s prepared to ensure freshness and optimal taste. It’s also recommended to use fish with a firmer texture, as they will hold their shape better during the marination process. The freshness of the fish is paramount in ceviche, as it’s eaten raw or semi-cooked, so always select high-quality, sustainably sourced fish from a trusted provider.

Grouper and Kumquat Ceviche

5.0 from 1 vote

Course: MainsCuisine: Fusion, Latin AmericanDifficulty: Easy

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Total time

hours

Ingredients

1 pound grouper fillets, diced into 1/2″ cubes
10 kumquats, seeds removed and chopped
3 green onions, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely diced
1/2 cup cilantro, freshly chopped
3/4 cup lime juice, freshly squeezed (5-6 limes)
1/2 cup lemon juice, freshly squeezed (2-3 lemons)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Equipment

Chef’s knifeBuy here
Mixing bowlBuy here
Slotted spoonBuy here

Directions

In a stainless steel or non-reactive mixing bowl, combine the grouper cubes with the lime and lemon juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for at least 2 hours, or until the fish is opaque and “cooked” through.
While the fish is marinating, prepare the kumquats, green onion, jalapenos, and cilantro. Set these aside.
Once the fish is marinated, drain off the excess citrus juice, leaving just a little to keep the ceviche moist. Add the kumquats, green onion, jalapenos, cilantro, salt, and pepper to the bowl with the fish. Gently toss to combine everything. Taste the ceviche and adjust the salt and pepper if needed.
Serve the ceviche immediately. It can be eaten with tortilla chips or tostadas as an appetizer, or on its own as a light, refreshing dish.

Notes

A non-reactive bowl is one that is made of materials that do not chemically react with the ingredients you’re using. These types of bowls are especially important when working with acidic ingredients like citrus juice, vinegar, or tomato, as reactive materials can leach metallic flavors into the food or even discolor it. Non-reactive materials include stainless steel, glass, ceramic, and plastic.