Recipe - Grouper Summer Seviche

2 pound Fresh Grouper fillet (no
skin); cut in 1" chunks
1 cup Fresh lime juice
One half cup Balsamic vinegar
One fourth cup Red onion; 1/4" dice
One half cup Tomato; 1/4" dice
1 Clove garlic; minced
Salt and pepper; to taste

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

Suggested Wine: Chilean Sauvignon Blanc or a drier Chilean Riesling

NOTES : If you are not sure your fish is not fresh off the boat, it can be
steamed first until it is no longer transparent then placed with other
ingredients and marinated for a few hours. Serve over toasted bruschetta
bread slices. If you would like you can garnish with fresh chopped parsley
and or cilantro, but do not add to the marinade, they will discolor.
Recipe by: Red Lobster

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
16, 1998