Super-fresh seafood is one of the great pleasures of eating in Miami, and one of the best ways to enjoy it is in cool, tangy ceviche. Ceviche, a salad of raw seafood marinated and lightly “cooked” in the acid from citrus juice, gained its first global popularity when it spread from Lima to other Spanish colonies, but the origin of the dish is the subject of much debate in food history circles. Some say it originated in coastal Peru 2,000 years ago; others in Ecuador, Polynesia or with Moorish slaves brought by the Spanish to South America.
Today, Miami’s My Ceviche serves up more than 150 pounds of shrimp, octopus, and fish ceviche at its three Miami locations every day. So, when it comes to making this mouthwatering meal with great local flavors, executive chef and co-founder Sam Gorenstein is a master of his craft. We paid him a visit for a quick course on how to make ceviche. (Spoiler: It’s easy!) After your lesson, Sam shared an exclusive recipe for you to try at home.
Black Grouper Ceviche with Mango and Avocado
This ceviche blends tropical flavors with fresh citrus. You won’t find it at any My Ceviche, but you can try out the Coconut Style in the restaurant — it comes with avocado and can be topped off with sweet mango upon request. Yield: 4 servings
1 ½ lbs. black grouper filets, skin off, diced
½ c lime juice
½ c sour orange juice
½ c orange juice
½ white onion
2 cloves garlic
1 stalk celery
1 serrano chile
½ red onion, julienned
2 Tbsp. cilantro, chopped
½ c mango, diced
½ c Florida avocado, diced
½ Jalapeño, seeded and minced
salt, to taste
- In a blender or Vitamix, blend together all ingredients to make the marinade until totally smooth.
- Toss fish with juice mixture and toss-ins.
- Garnish with a sprig of cilantro.
- Serve immediately.
Visit My Ceviche at myceviche.com or, you know, in real life …
South Beach: 235 Washington Ave., (305) 397-8710
Brickell: 1250 S Miami Ave., (305) 960-7825
South Miami: 5900 SW 73 Street, (305) 669-5000
Miami Airport: Terminal D-29