As we near the end of summer in California, we look for ways to use up the last of the abundant tomato and pepper harvest. This dish is a simple version of classic Mexican ceviche using seasonal ingredients. It’s a refreshing and satisfying way to showcase beautiful, fresh fish, so always use the freshest fish you can find which will ensure a superior flavor and texture. Remember to give the fish ample time to marinate as this will allow it to “cook” in the lime juice. Also, never skip the second marinade as this allows the dish to develop a complexity of flavor. This ceviche goes great paired with your favorite crisp lager on a summer day.
Yield: serves 6-8
2 pounds rockfish fillet, cleaned
4 limes, juiced, plus the zest of 2 limes
½ red onion, finely diced
2 jalapeños, diced and seeds removed
1 bunch cilantro, chopped
salt, to taste
½ Tbl. agave nectar
2 ripe medium sized tomatoes, diced
1 bag tortilla chips
Cut the rockfish into 1/4 inch cubes. Add the lime zest and juice. Cover with plastic wrap and let rest in the refrigerator for a minimum of one hour. While the fish is marinating, in a large bowl mix the cilantro, tomato, onion, and jalapeño. Add salt to taste and a splash of agave nectar. Combine fish with other ingredients, incorporating thoroughly. Refrigerate for another 30 minutes to allow the flavors to come together. Serve chilled with your favorite tortilla chips or tostadas.