Wild-Caught, Grouper Ceviche

A Summer Staple for Beating the Heat

When the grill needs a break and the sun's hitting high gear, this Wild-Caught Grouper Ceviche is the kind of dish that cools things down and still hits hard with bold flavor. It's light, zesty, and packed with freshness—perfect for hot summer days when you want something that feeds a crowd without firing up the smoker.

Whether you just reeled it in or grabbed it fresh from the dock, this recipe puts that beautiful grouper to work with a sharp citrus cure and a fresh batch of homemade pico. It’s everything you want in a summer dish: bright, clean, and perfect with a cold beer.

Ingredients:

• 1 lb wild-caught grouper, skin removed, cut into ½-inch cubes

• 1 cup fresh lime juice

• ½ cup fresh lemon juice

• 1½ cups fresh pico de gallo (see notes)

• ½ cup chopped fresh cilantro

• Kosher salt to taste

• Optional: diced avocado, jalapeño, or a dash of Ranch & Rifle Chipotle Soy Honey (if you like a little kick)

Instructions:

1. Prep the Grouper
   Start with super-fresh, cold grouper. Cut it into clean, uniform ½-inch cubes and place in a glass or stainless-steel mixing bowl.

2. Citrus Cure
   Pour in the lime and lemon juice (2:1 ratio) until the fish is just covered. Give it a stir to make sure all the pieces are submerged, then cover and refrigerate for at least 2 hours (we’d recommend 4), or until the fish turns opaque and firm. This is your “cold cook”—the acid from the citrus gently denatures the proteins, just like heat would.

3. Drain & Refresh
   Once the fish is fully “cooked,” drain off about 90% of the citrus juice, leaving just enough to keep things vibrant but not soupy.

4. Mix & Marinate Again
   Stir in your fresh pico de gallo and cilantro. Let everything chill together for about 30 minutes before serving to let the flavors meld.

5. Serve It Up
   Taste and adjust salt as needed. Serve cold with tortilla chips, tostadas, or straight out of the bowl with a fork. Optional: top with avocado, a few thin jalapeño slices, or even a touch of Ranch & Rifle’s Hot Honey for a sweet kick.

Pico de Gallo Notes:

We like ours with equal parts diced tomato and white onion, a touch of fresh jalapeño, chopped cilantro, and a good squeeze of lime. Keep it bright and raw—it complements the fish without overpowering it.

Why We Love It:

Ceviche is one of our go-to’s for the dog days of summer. It’s cold, clean, and doesn’t heat up your kitchen or the backyard. Whether you’re relaxing after a day on the water or prepping for a backyard gathering, this dish keeps it cool and keeps it wild.

Tag us in your catch & cook photos—we’d love to see your version of this on the water, at the camp, or at the table.