Key West Ceviche with Grouper
Serves 4 as an appetizer
1 cup minced onion, plus 1 cup thinly sliced onion
1 tablespoon minced garlic
½ teaspoon grated lemon zest
¼ teaspoon grated lime zest
1/2 cup fresh lemon juice
¼ cup fresh lime juice
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried oregano, crumbled
1/2 teaspoon ground toasted coriander
Coarse salt and freshly ground white pepper
1 pound grouper fillet, cut into 1/2-inch pieces
¼ cup chopped fresh parsley
Combine the minced onion, garlic, lemon and lime zests, juices, olive oil, sugar, oregano, and coriander in a bowl. Stir to mix well. Season with salt and white pepper.
Season the fish with salt and let sit at room temperature for minutes.
Add the fish to the ceviche base and stir, making sure all the fish is covered by the liquid. Cover and refrigerate for at least 2 hours, stirring occasionally.
Right before serving, stir in the sliced onion and parsley.