Alabama Shrimp and Grouper Ceviche - The Local Palate

Ingredients

• 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