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)
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
For Shrimp Poaching Liquid
- Combine grouper with vinegar and lemon juice in shallow bowl. Cover, refrigerate, and allow acids to “cook” grouper for about 30 minutes.
- 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.
- 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:
- Preheat oven to 350 degrees and lightly grease 2 cookie sheets.
- In medium bowl, whisk together all dry ingredients until combined.
- With pastry cutter or two forks, cut butter into dry ingredients until mixture resembles coarse meal. Stir in milk, just to combine.
- Knead cracker dough until tacky and smooth. Divide into 2 round balls and let rest 10 minutes.
- 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.
- From Bill Briand of Fisher's at Orange Beach Marina in Orange Beach, Florida