Name: Ironside Fish & Oysters Rockfish Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh rockfish fillet (skinless, boneless); 1 cup fresh lime juice; 2 tbsp fresh lemon juice; 1 small red onion, very thinly sliced; 1 cup roma tomato, seeded and diced; 1 medium jalapeño, seeds removed and finely chopped; 1 cup cilantro leaves, chopped; 1 cup cucumber, seeded and diced; 1 tbs extra-virgin olive oil; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 medium optional avocado, diced; 4 each lime wedges, for serving; 12 each tortilla chips or tostadas, for serving

Method

Ceviche

Prepare fish

Keep the rockfish very cold. Pat the fillet dry with paper towels and remove any remaining bones. Cut the fillet into uniform 1/2-inch (1–1.5 cm) dice so the acid will penetrate evenly.

Marinate in citrus

Place the diced rockfish in a nonreactive bowl (glass or stainless). Pour the fresh lime juice and lemon juice over the fish so it is fully submerged. Cover and refrigerate for 20–30 minutes, tossing gently once after 10–15 minutes. The fish should become opaque and firm — this indicates it is 'cooked' by the acid. If you prefer firmer fish, marinate up to 45 minutes, checking texture frequently.

Prepare vegetables and aromatics

While the fish is marinating, thinly slice the red onion and rinse briefly under cold water to mellow the bite, then drain well. Seed and dice the tomato and cucumber. Finely chop the jalapeño (remove seeds for less heat) and chop the cilantro leaves. If using avocado, dice and keep chilled.

Combine and season

When the fish is opaque and firm, pour off about half of the citrus (reserve a little if you'd like more acidic dressing). Add the sliced onion, diced tomato, cucumber, jalapeño, and cilantro to the fish. Drizzle the olive oil over the mixture, then season with sea salt and freshly ground black pepper. Gently fold to combine. Taste and adjust seasoning: add a little more salt, pepper, or a splash of reserved lime juice if needed.

Finish and rest

If using avocado, fold it in gently now to avoid mashing. Let the ceviche rest in the refrigerator 5–10 minutes to let flavors meld (do not marinate so long that avocado browns).

Serve

Spoon the rockfish ceviche into bowls or onto tostadas. Garnish with additional cilantro and lime wedges. Serve immediately with tortilla chips or crisp tostadas.

Food safety note

Use only very fresh, sushi-grade or sashimi-quality rockfish. Acid 'cooking' does not kill all pathogens. Keep ceviche refrigerated and consume within 24 hours.