Lime Rockfish Ceviche
Ingredients
- 1 lb. rockfish fillets, bones removed, cut into ½ inch pieces. Dice with a very sharp knife.
- 3/4 cup fresh lime juice (from 6 or 7 limes)
- 1/2 small red onion, cut into ½ inch pieces Dice (about 3/4 cup)
- 1 4-inch section English cucumber, peeled or 1 1/2 Persian cucumbers julienned
- 2 or 3 sliced Fresno peppers
- 1 Granny Smith apple julienned
- 1/2 cup chopped cilantro
- 1 tbs. kosher salt
- 8 6-inch tostada shells (optional for serving)
- 1 1/2-2 large avocados sliced lengthwise
Instructions
- In a large bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
- Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
- Spoon ceviche onto tostada shells with a bit of juice, then top each with three slices avocado and a grind or two of pepper.
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