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Alabama Shrimp and Grouper Ceviche


¾ pound grouper, diced medium

¼ cup red wine vinegar

3 lemons, juiced

10 large shrimp, peeled and deveined

1 cup medium-diced watermelon

1 cup diced cucumber

¼ cup small-diced red onion

1 jalapeño, minced

¼ cup chiffonade cilantro

1½ tablespoons smoked paprika

1 tablespoon cumin

¼ cup extra virgin olive oil

1 tablespoon kosher salt

Cumin Crackers, for serving (recipe follows)

For Shrimp Poaching Liquid

½ gallon water

6 lemons, halved

2 oranges, halved

2 onions quartered

1 head garlic, halved

6 bay leaves

3 tablespoons salt

¼ cup Louisiana hot sauce

1 teaspoon cayenne

¼ cup seafood boil seasoning, such as Zatarain’s or Old Bay

Cumin Crackers

2 cups all-purpose flour, plus more for rolling surface

½ teaspoon baking soda

1 teaspoon kosher salt, plus more for sprinkling

1 teaspoon ground cumin

½ teaspoon paprika

⅛ teaspoon cayenne pepper

½ teaspoon black pepper

2 tablespoons unsalted butter, chilled

⅔ cup whole milk


For Ceviche:
  1. Combine grouper with vinegar and lemon juice in shallow bowl. Cover, refrigerate, and allow acids to “cook” grouper for about 30 minutes.
  2. While grouper is in refrigerator, poach shrimp by bringing all poaching liquid ingredients to simmer in stockpot. Add shrimp, and simmer, uncovered, until pink and tails curl (2 to 5 minutes, depending on size of shrimp). Cool immediately.
  3. Chop cooled poached shrimp. Add to large mixing bowl. Mix in grouper, all remaining ceviche ingredients, and serve immediately with Cumin Crackers.
For Cumin Crackers:
  1. Preheat oven to 350 degrees and lightly grease 2 cookie sheets.
  2. In medium bowl, whisk together all dry ingredients until combined.
  3. With pastry cutter or two forks, cut butter into dry ingredients until mixture resembles coarse meal. Stir in milk, just to combine.
  4. Knead cracker dough until tacky and smooth. Divide into 2 round balls and let rest 10 minutes.
  5. On lightly floured surface, roll each dough ball to about ⅛-inch thickness. Place on greased sheet pan, prick all over with fork, lightly sprinkle salt, and bake for about 10 minutes—rotating after 5 minutes—until evenly golden brown. Cool and break into rustic triangles.
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