At Ceviche House, located about 7 miles from San Diego's Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to "cook" the fish and give it a lively, fresh flavor.
1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
About 3/4 cup fresh lime juice (from 6 or 7 limes)
1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
2 or 3 serrano chiles, minced
1/2 cup chopped cilantro
About 1 tbsp. kosher salt
8 (6 in.) tostada shells
1 1/2 to 2 large avocados, sliced lengthwise
1 teaspoon pepper
How to Make It
In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.
Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).
Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.
*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.
Ceviche House, Tuna Harbor Dockside Market, San Diego
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