Grilled Fish Ceviche Style
  • 4 6-oz skinless fish filets, (Grouper, Mahi-Mahi, Swordfish, Sole, Tilapia--any firm white fish) approximately 2 pounds
  • 2 teaspoons kosher or natural salt
  • ½ of a medium red onion, diced
  • ⅓ cup freshly squeezed lime juice
  • ⅓ cup freshly squeezed orange juice
  • ½ one jalapeno, minced
  • ¼ cup dark brown sugar, sucanat, or honey
  • 2 tablespoon olive oil
  • ⅓ cup freshly chopped cilantro leaves
  1. Rub the fillets with kosher or natural salt and set aside.
  2. Mix together the onion, lime juice, orange juice, jalapeno, and sugar.
  3. Once sugar is dissolved, add the fillets.
  4. Marinate in the refrigerator for at least 2 hours.
  5. When you are ready to grill, pat the fillets dry with paper towels, use olive oil to lightly coat.
  6. Transfer marinade to saucepan and heat until it is reduced to about ¾ of a cup.
  7. After grilling fish (about 3-4 minutes on each side), serve with a covering of sauce and top with cilantro.
Recipe by Faithful Provisions at