Name: Spicy Rockfish Ceviche with cucumber
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 large plum tomato, seeded and diced; Broken tostadas or tortilla chips; 1 ripe avocado, pitted, peeled, and diced; 2 small jalapeño chiles, seeded and diced; 2 pounds (910 g) rockfish fillets; 1 cup (140 g) chopped cucumber; ½ small red onion, thinly sliced; Kosher salt and freshly ground pepper; 1 small bunch fresh cilantro, chopped, plus more for garnish; 2 small serrano chiles, halved lengthwise; Finely grated zest of 2 lemons; ½ cup (120 ml) fresh lime juice; ½ cup (120 ml) fresh navel orange juice; ½ English or Persian cucumber, cut into ⅛-inch (3-mm) half-moons

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe, from chef Jamie Burgess of The Boat Oyster Bar at Hog Island Oyster Farm in Marshall, combines briefly marinated rockfish with crisp vegetables and avocado. Perfect on a hot day by the water.

Ingredients

1 cup (140 g) chopped cucumber
2 small serrano chiles, halved lengthwise

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

In a blender, combine the cucumber, serranos, the small bunch of cilantro, lime and orange juice, and lemon zest; blend until smooth. Drain through a fine-mesh sieve set over a bowl for 20 minutes. Stir but don’t press down on the solids, then discard the solids. Season the marinade with salt and pepper. Cut the fish into bite-size pieces. Add the fish to the marinade and mix gently to coat the

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Spicy Rockfish Ceviche with cucumber

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