Grouper Ceviche “Clásico”
Lime, Manzanilla Olives, Fresh Herbs, Shaved Radish
Executive Chef Jeff Tunks
 
Serves 4
 
Ingredients
½ each                   Spanish onion, peeled and rough chopped
4 cloves                 garlic
½ cup                    champagne vinegar
½ cup                    lime juice
1 pound                  grouper fillet
6 each                   button mushrooms, washed and sliced thin
6 each                   manzanilla olives, julienned
3 sprigs                 parsley, picked and minced
3 sprigs                 marjoram, picked and minced
3 sprigs                 oregano, picked and minced
                         salt, to taste
¼ cup                    extra virgin olive oil
2 tablespoons            Key lime juice
1 cup                    microgreens
1 each                   radish, sliced thin
 
Procedure
In a bowl, combine onion, garlic, vinegar, and ½ cup lime juice.  Purée until smooth using an immersion blender.
 
Cut grouper into large dice.  Combine group and purée in a non-reactive bowl and let marinate for 4 hours.  After 4 hours, drain, reserving 1 cup of the liquid.  Combine grouper, mushrooms, olive, parsley, marjoram, oregano, and reserved liquid; mix well.  Season with salt as needed.  Spoon the ceviche evenly into 4 small bowls.
 
In another bowl, combine the olive oil and Key lime juice.  Toss the microgreens and sliced radish with the olive oil-Key lime mixture and use as a garnish for each bowl.  Drizzle a little of the olive oil-Key lime mixture over each bowl and serve.