• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Ceviche a la Brasa (Grilled Grouper Ceviche)

    Hector Solis, a born and raised Peruvian, is a third generation entrepreneur and restaurateur. One of his signature recipes, Grilled Grouper Ceviche, is a warm version of ceviche made with a mix of grouper, lobster, chiles, and citrus


    Ingredients
    1
    pound
    5 ounces grouper, cut into 3/4-inch squares
    1
    pound
    5 ounces lobster tail meat, cut into 3/4-inch squares
    1
    cup
    chicha de Jora (Peruvian corn beer)
    3/4
    cup
    fresh lemon juice
    1 1/2
    ounces
    finely chopped cilantro
    1 1/2
    ounces
    finely chopped scallion
    3
    tablespoons
    Peruvian yellow chile pepper paste
    12
    green corn leaves, rinsed in hot water
    1/2
    ounce
    limo chile pepper, finely chopped
    *
    salt
    Directions
    Prepare and heat charcoal grill to high heat.
    Mix the grouper and lobster with the chicha de jora, lemon juice, cilantro, scallion, yellow chili pepper and salt.
    Wash the corn leaves in plenty hot water (this will soften the leaves) and put them on the grill. Spread the grouper mixture over the corn leaves and cook for 5 to 8 minutes.
    Garnish with lime chili pepper and serve in corn leaf.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicFishEasy

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