Ceviche is one Peruvian dish with endless iterations that spans traditions and cultures around the world. It's perfect for summer because citrus juices will do all the cooking for you and it's light but filling—well balanced with lean proteins, vegetables, herbs, fruits, and spices that make it a deeply satisfying snack or meal.

Here we offer two recipes: one with pineapple, cucumber, and mint; and one with mango, red bell pepper, and cilantro.

Now, who's for getting sporty and letting these two ceviche recipes battle it out on your tables?

You'll typically find ceviche prepared with a variety of seafoods ranging from shrimp to calamari, and even vegan versions made with cauliflower. It's like Pacific rockfish was made for ceviche. (Or was ceviche made for Pacific rockfish?) The fish is white, tender, and carries flavor like a jug carries water.

Also know as rock cod or Pacific snapper, rockfish is certified as sustainable by the Marine Stewardship Council (MSC) and the Monterey Bay Aquarium Seafood Watch program. There are over 50 species of rockfish grouped in the West Coast Groundfish fishery, which includes many native species of ocean floor dwellers like thornyheads, skate, and ling cod. Definitely check out Positively Groundfish for more information about why groundfish are an environmental and economical seafood choice.

Looking for thin, crispy, and perfectly salted tortilla chips made by a local company? One of our favorite brands is Chipz Happen.

Serve ceviche with crackers, tortilla chips, crispy tostadas, and we even like it with vegetable crudité like endive cups and sliced carrots.

Ready to let these two different seafood dishes battle it out? Which version will be your favorite?

Recipes by Alison Rowe

Start with a base of...

  • 4 limes
  • ½ navel orange
  • 1 pound Pacific rockfish, skinned and deboned
  • Pinch salt, 1 large avocado, tortilla chips, to serve

Juice three limes and half of the navel orange and combine juices in a large glass bowl.

Cut the remaining lime into wedges for garnish.

Cut the fish into ½-inch cubes. Mix diced fish with lime and orange juices to evenly coat each piece of fish. Cover and refrigerate while preparing the rest of the remaining ingredients. Fish should marinate in the citrus juices until the outside of the fish is opaque and firm, approximately 20 to 30 minutes. (For a more well-done ceviche, marinate the fish in the citrus juices for 1 to 2 hours.)

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Once the fish is ready, drain and reserve marinating juices, and transfer fish to a bowl with your choice of:

Pineapple, Cucumber, and Mint

See the full recipe for Pineapple, Cucumber, and Mint Rockfish Ceviche.

SERVES 4

  • ½ cup diced fresh pineapple
  • ¾–1 cup diced pickling cucumber
  • ½ cup minced red onion
  • ½ serrano pepper, seeds removed and thinly sliced
  • 2 tablespoons chopped fresh mint, plus leaves for garnish

Combine all ingredients in a large glass bowl and mix well.

Note: This ceviche is best enjoyed immediately after the fish is mixed with the pineapple. Natural enzymes in pineapple soften the fish over time.

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Mango, Red Bell Pepper, and Cilantro

See the full recipe for Mango, Red Bell Pepper, and Cilantro Rockfish Ceviche.

SERVES  4

  • 1 mango, peeled and diced
  • 1 large red bell pepper, seeds removed and diced
  • ½ cup minced red onion
  • 1 jalapeño, seeds removed and minced (or half if it’s extra spicy)
  • 2 tablespoons chopped cilantro, plus leaves for garnish

Combine all ingredients in a large glass bowl and mix well.

Finish ceviche by adding 2 to 3 tablespoons of the reserved marinating juices to the fish and ceviche mix of choice and gently toss to combine.

Season with salt to taste. Garnish with mint or cilantro leaves and serve with lime wedges, avocado, and tortilla chips.

Double the rockfish and citrus juices if you want to try both ceviche recipes at the same time and let us know which one is better.  

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