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| Red Lobster's Grouper Summer Seviche |
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| 2 lbs |
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skinless grouper fillets, cut into 1" chunks |
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| 1 cup |
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freshly-squeezed lime juice |
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| ½ cup |
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balsamic vinegar |
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| ¼ cup |
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red onion in ¼ |
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| ½ cup |
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tomato in ¼ |
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| 1 clove |
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garlic, minced |
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salt, to taste |
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freshly-ground black pepper, to taste |
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| 1 |
Mix all ingredients well (except for fish) in a mixing bowl. Add grouper chunks and toss together. Pour ingredients into a dish or bowl with a tight fitting lid. Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent. |
| 2 |
Serve over toasted bruschetta bread slices. |
| 3 |
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor. |
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| Servings: 4 |
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| Recipe Type |
| Copycat, Grouper, Seafood |
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