Summer is a time for beach getaways, long days at the pool and barbecues with friends and family, and barbecues are great but sometimes hamburgers and hotdogs can be a little “expected.”
Put your hotdog buns aside and step up your next dinner party by preparing some San Diego Rockfish Ceviche Verde!
This Rockfish recipe is healthy, elegant, and delicious leaving your guests longing for more. The ingredients are light, yet flavorful, giving the perfect amount of flavor in every bite! This simple, easy recipe makes the perfect starter for a summer get together, so make extra because you’ll be wishing for leftovers.
This recipe calls for San Diego Rockfish specifically, but we talked to the chef and he says anything local and fresh will work: Rock Cod, Snapper or a local Halibut all work.
This recipe is courtesy of Award-Winning Chef JoJo Ruiz from Lionfish in San Diego. Read a fabulous review of Lionfish here. We’re so grateful to have such top chefs sharing their recipes with our readers!
- 10 local Rockfish (1/2-inch cubed)
- 3 habañeros brunoise (finely diced and cooked in butter)
- 2 red onion brunoise
- 5 bunches cilantro, chopped
- 4 cucumbers, small diced
- 5 avocados, medium diced
- 1 qt. lime juice
- 0.5 qt. Yuzu juice
- Salt, to cure
- Sugar, to taste
- 1 Cube the fish into small dices. Season with salt and let sit, while you do the rest of the vegetable knife work.
- 2 Add the Lime juice and the Yuzu Juice to the fish. Let it marinate for 30 minutes alone.
- 3 Add the remaining ingredients. (Do not over mix and break the avocado)
- 4 Check for seasoning.
- 5 Let marinate overnight.
- 6 Check for texture of cooked fish. Once to desired texture, remove liquid from fish and reserve. (it will over cook if you leave the fish in the liquid).
- 7 Add liquid to ceviche when ready to serve.
- 8 Garnish with nice extra virgin olive oil, micro shiso, Espelette chili, and tostada pieces.