Local Rockfish Ceviche

Looking for a refreshing way to prepare locally sourced rockfish? This ceviche recipe, courtesy of Chef Santos of the wonderful seafood restaurant Hook+Line in Santa Cruz (and our Get Hooked hosts for this month!) is a phenomenal way to highlight one of our favorite local species.

Ingredients

32 ounces local rockfish, small dice

  • 1 cup lemon juice

  • ½ cup orange juice

  • ½ cup lime juice

  • 1 minced serrano chili (leave in seeds for more heat, remove seeds for less heat)

  • ½ cup chopped fresh cilantro

  • ½ cup chopped red onion

  • 1 tsp minced fresh garlic

  • 1 medium cucumber, peeled, seeds removed, diced

  • 1 ½ Hass avocados, diced

  • Salt and fresh ground black pepper, to taste

Preparation

In a mixing bowl, add the diced fish and all citrus juices. Season with salt and black pepper. Set aside in the refrigerator.

  1. While the fish is marinating, chop the onion, serrano, garlic, cilantro, and cucumber.

  2. After the fish has marinated, gently incorporate the chopped ingredients into the fish with a large spoon or spatula.

  3. Finally, gently add the diced avocado and mix to combine.

  4. Refrigerate for 1-2 hours before serving.

  5. Serve with tortilla chips or lettuce cups.

Guest User