I may or may not have expressed my love for serving vessels that can be eaten. Continuing the celebration of Cinco De Mayo, I discovered a ceviche recipe from Jay Cooney which he obtained from Unico a beach bar in Puerto Morales Mexico. The recipe has been modified slightly so you can eat the serving “vessel” aka bowl.
Ingredients
- 12 oz lime juice
- 4 oz grapefruit juice
- 430 g grouper
- 400 g mango
- 500 g tomato
- 20 g fresh cilantro
- 300 g white onion
- 2 avocados
- salt and pepper
Directions
- Mix the lime and grapefruit juice, dice the raw grouper, and then marinate the grouper in the citrus juice for 25 minutes in a GLASS container (this will “cook” the fish).
- Dice and mix the tomato, onion, and cilantro to make a pico de gallo.
- Strain the fish, mix the fish with the pico, add salt and pepper. Cube the mango and gently toss with the marinated grouper and pico de gallo. Chill in the fridge for 20 minutes.
- To serve, cut the avocados in half. Remove the pit and the skin from the each of the avocado halves. Cut a small piece off the avocado on the round side so that the avocado will sit flat on a plate, repeat to the other 3 halves. Scoop a large spoonful of the ceviche into each of the avocado halves. Garnish with a sprig of cilantro.
Recipe source: Jay Cooney-Halftime Lesson
Photo source: Heather Christo
