Jul 14 2026
Restaurants›Row 34›Redfish Ceviche* Recipe

Redfish Ceviche* Recipe

Inspired by Row 34
Time45m
Serves4

watermelon radish, jalapeño, pomegranate

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Ingredients

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Ceviche Ingredients

Garnish Ingredients

Method

Preparation of Ceviche

  1. 1

    Prepare the Redfish

    Cut the redfish fillets into small bite-sized cubes and place them in a glass or ceramic bowl.

  2. 2

    Marinate the Fish

    Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 30 minutes, allowing the fish to 'cook' in the acidity of the lime juice.

  3. 3

    Prepare the Vegetables

    While the fish marinates, thinly slice the watermelon radish and jalapeño pepper. Remove the seeds from the jalapeño if you prefer less heat.

  4. 4

    Combine Ingredients

    After 30 minutes, remove the fish from the refrigerator. Add the sliced watermelon radish, jalapeño, pomegranate seeds, and chopped cilantro to the bowl. Season with salt and black pepper to taste. Gently fold the ingredients together.

Garnishing and Serving

  1. 5

    Prepare the Avocado

    Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into small cubes or slices.

  2. 6

    Serve the Ceviche

    To serve, place a generous scoop of ceviche in a bowl or on a plate. Top with avocado cubes and serve alongside tortilla chips for scooping.

  3. 7

    Enjoy

    Enjoy your refreshing redfish ceviche with watermelon radish, jalapeño, and pomegranate as a light appetizer or main dish!

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