Ceviche with Fuyu persimmons and pomegranate seeds

Mouth watering Ceviche! Photo credit: Matthew Bond

Prep Time: 20-30 minutes / (4 hours prep for fish to marinate in citrus)
Serves: 2-4 people

Ingredients

Fish

Super fresh, 2-3 pounds boneless, firm, white, local fish fillets such as rockfish, halibut, lingcod, seabass, etc.

Fruits/Vegetables

Limes: Juice of 6-8 large limes (4 lemons can substitute)
Red onion: One small red onion small diced
Celery: 2 ribs of celery small diced
Cucumber: Half of a medium cucumber, peeled, seeded and small diced
Tomato: 2 medium ripe tomatoes small diced
Poblano chili: One fire roasted poblano chili and one fire roasted jalapeño small diced (omit jalapeño if heat averse)
Persimmon: One Fuyu persimmon or Asian pear peeled, cored, and small diced
Pomegranate: Seeds from one pomegranate

Herbs/Oils/Spices

Cilantro: 1/2 cup (chopped fresh)
Oregano: 1/4 cup (chopped fresh)
Ginger: One tablespoon (grated fresh)
Chili powder: One tablespoon
Cumin: One teaspoon (ground)
Salt: One tablespoon
Olive oil: One tablespoon

Fresh citrus. Photo credit: Matthew Bond

Fish marinating in the citrus. Photo credit: Matthew Bond

Preparation

Making the Ceviche
Cut fish into small cubes. Put fish, salt, and citrus juice in a non-reactive container or ziplock bag and mix well. Let sit in the refrigerator for at least 4 hours. Overnight is better.

Once the fish has turned opaque and white, add all the other ingredients and mix.

Taste to make sure seasoning is to your liking. Adjust if needed.

Transfer to a serving dish and serve with fried corn tortillas or chips, and Tapatio sauce.

All the delicious fruits and veggies. Photo credit: Matthew Bond

Delicious locally caught fish. Photo credit: Matthew Bond

SOURCE: Matthew Bond - Spear fisherman

Recipe provided by:
Matt Bond - Monterey Bay Spear fisherman

________

California native, Matt Bond, has been spearfishing for nearly 40 years. When he’s not fishing out of Monterey or Santa Cruz, he can be found at home in San Jose tending to his large organic garden, cooking up a storm, or running his financial planning business. You can find more of Matt’s recipes and photos of spearfishing on his Instagram feed.