Lunch

Scotch Bonnet Ceviche of Grouper with Charred Coconut Foam, Crispy Cassava & Cilantro Oil

Name: Scotch Bonnet Ceviche of Grouper with Charred Coconut Foam, Crispy Cassava & Cilantro Oil
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 10 oz grouper fillet, skin removed, cut into ½-inch dice; Juice of 4 key limes (or 3 regular limes); 1 Scotch bonnet pepper, charred and minced; ½ cup full-fat coconut milk; 1 tbsp coconut cream; ½ tsp sea salt, divided; ¼ tsp white soy sauce; 1 ripe avocado; 2 tbsp fresh cilantro leaves, plus ¼ cup for oil; ½ cup fresh cilantro stems and leaves packed; ⅓ cup neutral oil (for cilantro oil); 1 cassava root, peeled and julienned thin; Oil for frying (2 cups); Microplanes zest of 1 key lime; 2 thin radish slices; Pinch of fleur de sel

Ultra-fresh grouper cured in lime and Scotch bonnet, layered with avocado, served under a cloud of charred coconut foam, accented with crispy cassava ribbons and cilantro oil that catches the light. Each spoonful builds heat, creaminess, and that essential Caribbean brightness.

1042calper serving 35gprotein 102gcarbs 59gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this