This is post #4 of city of Dallas inspired posts for the month. Post college I spent a lot of time at Dallas’ Aw Shucks Oyster Bar on Greenville Avenue. My order was pretty much the same every time – 1 cup of gumbo, a dozen raw gulf oysters, and shrimp ceviche since fish was off limits for me due to allergies. I would chase this all down with a couple of cans of Tecate which was perfect on a usually hot day in Big D.
Odds are on one of those days I was listening to my fellow St. Mark’s alum Steve Miller or any number of hip hop acts that have sampled his music including EPMD, the Geto Boys, Nas, and Ice Cube. My buddy Luke introduced me to The Steve Miller Band back in our middle school days. Interestingly the boys in my hood, especially my brother clowned me and threatened to revoke my hood pass for my new tastes in music. But then they recognized many of their favorite hip hop songs were based on cats like Steve Miller.
Over the years well into adulthood I beat my allergies and now enjoy all the different ceviche recipes, especially those featuring fresh fish. Obviously Peruvian type ceviche is my favorites. There is nothing like the ceviche you can get locally in Peru. The fresh citrus is great, but its really the abundance of different varieties of fresh fish thats available to them. Though in land locked Austin, Texas I can’t source fish like the Peruvians, I can be selective in what’s available. Don’t bother making this if you can’t use good quality fish/seafood. Most ceviche recipes are enjoyed with tortilla chips as an appetizer. The presence of the sweet potatoes and okra combined with a meaty fish like grouper provides more substance and makes the version of ceviche as a main dish. As with most dishes I enjoy mine with a side of greens of some type.
Great beats, better eats. Enjoy!
Simple Grouper Ceviche with Sweet Potatoes and Okra
- 6 oz white fish fillet (Grouper) cut into 3/4 in cubes
- 2 teaspoons green chile (jalapeno or serrano) seeds, vein removed and diced
- 2 cloves garlic very finely chopped
- 1 tablespoon fresh cilantro chopped
- 2 small lemons juiced
- 1 small red onion thinly sliced
- salt and pepper to taste
- 3 ice cubes
- 1/2 sweet potato boiled and cut into 4 slices
- 4 whole okra sliced shortwise
- 1 medium avocado
Place fish in a bowl and season with salt and pepper. After a minute add the garlic and chile. Mix together well.
Pour lemon juice over the fish and add the cilantro and ice cubes. Stir the let stand for about a minute. Add the red onions and okra slices and remove the ice cubes. Mix well and adjust seasoning for taste. Let sit for 10-15 minutes.
Serve with sweet potatoes and avocados.
This recipe also works with limes.