- 1 Pound Fresh White Shrimp, Peeled and Deveined
- 2 Cups (about 1 pound) Fresh Grouper, Cubed
- 2 Tbsp diced Fresh Jalapeño
- ⅓ Cup Red Bell Pepper, diced
- ⅓ Cup Green Bell Pepper, diced
- ⅓ Cup Yellow Bell Pepper, diced
- ⅓ Cup Purple Onion, diced
- ½ Cup Cucumber, diced
- 2 Tbsp Fresh-squeezed Lime Juice
- 2 Tbsp Fresh-squeezed Lemon Juice
- ⅔ Cup Fresh Cilantro, chopped
- ¼ tsp Sea Salt
- ½ tsp Sea Salt
1 Cup Fresh-squeezed Lime Juice (about 5 limes)
- Rinse your shrimp out under cold water in a strainer.
- Peel and devein the shrimp. Rinse it again under cold water, set aside.
- Rinse your Grouper under cool water. Using a large cleaver, cut the fish into 1-inch cubes.
- In a bowl, whisk 1 Cup of Fresh-squeezed Lime Juice and ½ tsp Sea Salt until well blended.
- In a glass dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), put the shrimp in the bottom and the Grouper on top. Pour lime juice into the container. It should fully cover both the fish and the shrimp. Cover with lid and place in the refrigerator for an hour.
- While your seafood is in the refrigerator, prepare your remaining ingredients. Mix the peppers, onion, cilantro, lime juice, lemon juice, cucumber, and sea salt together in a large glass or tupperware storage container.
- After the hour has passed, removed the Grouper only from the marinade. Gently squeeze out each piece over the sink before placing it in the container with the rest of the ingredients. Cover with lid and give it a shake to mix well. Place in the fridge.
- Place the shrimp and marinade back in the refrigerator for another hour. Shrimp takes longer to “cook” in the lime juice.
- After that second hour has passed, removed shrimp from the marinade and mix with the Grouper and other ingredients. Mix well! You can dispose of the marinade at this point.
Put your ceviche back in the fridge and for best results, leave it