Name: Rockfish Ceviche with Tomatillo and Avocado Salsa
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 10 corn tortillas (I like Three Sisters Nixtamal blue corn tortillas); Crunchy sea salt; ¾ pound (340 g) rockfish, skinned, boned, and diced into ½-inch (12-mm) cubes; 2 tablespoons toasted sesame seeds; Salt; 1 serrano chile, sliced very thin; 3 radishes, thinly sliced; Olive oil; Greens from 2 scallions, sliced very thin on the bias; ½ red onion, thinly sliced; Juice from 1 lime, about 2 tablespoons; Cilantro leaves, to garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Recipes like ceviche and aguachile were developed by generations of fishermen and their families, with the knowledge that seafood or near-raw seafood tastes magnificent when marinated in tangy big-flavored marinades. The salt, chile, and acid in the preparation would have helped preserve seafood so none of it was wasted. Preparing raw seafood may seem intimidating, but shop in a seafood market you trust and it’s not too tricky. There is a bit of nuance, though: The longer the marinade sits

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Ingredients

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