Red Lobster's Grouper Summer Seviche Recipe
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
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 provides 4 to 6 servings.