Red Lobster's Grouper Summer Seviche

Recipe Ingredients

2 lbs	908g / 32oz	Skinless grouper fillets - cut into 1" chunks
1 cup	237ml	Freshly-squeezed lime juice
1/2 cup	118ml	Balsamic vinegar
1/4 cup	15g / 0.5oz	Red onion in 1/4" dice
1/2 cup	31g / 1.1oz	Tomato in 1/4" dice
1		Garlic clove - minced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

This recipe yields 4 to 6 servings.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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