Rockfish Ceviche
(Courtesy of Lexi’s Kitchen; ripped from the internet)
Ceviche, pronounced “seh-BEE-chay”, is a popular South American dish where raw fish is marinated in the juice of an acidic fruit. The juice basically “cooks” the fish. With the warm summer weather outside you can stay out of the kitchen while the fish cooks in the marinade! This recipe is perfect for the flaky white rockfish fillets.
Ingredients
- 1 pound white fish, cut into bite size pieces
- 1 cup lime juice (about 10 limes) or any other citrus
- 1/3 cup minced red onion
- 1/3 cup seeded and diced tomato
- 1/2 cup peeled, seeded and diced cucumber
- 1 avocado cut into bite sized pieced
- 1 serrano pepper, seeded and minced
- 3/4 cup chopped cilantro
- Salt and freshly ground black pepper
Preparation
In a glass bowl or dish cover the fish with the lime juice and marinate in the refrigerator for 3 hours. Toss gently about every hour.
Add the onion, tomato, cucumber, avocado, serrano, salt and pepper to taste, and chopped cilantro. Let sit in the refrigerator one more hour. Drain out most of the juice before serving and enjoy with tortilla chips.
