Pineapple, Cucumber, and Mint Rockfish Ceviche

BY Alison Rowe
August 12, 2021

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Photography by Luca Melo for Edible San Diego

Hit this recipe with some extra diced serrano pepper and line up the tostada shell for one of the best ways to enjoy Pacific rockfish in the summer

Jump To Recipe

Let the flavorful notes of pineapple and mint carry you away to your best summer ceviche. It’s the perfect no-cook recipe to enjoy locally caught Pacific rockfish. Serve with tortilla chips or crackers.

Ingredients

Serves 4

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

Instructions

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 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.)
Once the fish is ready, drain and reserve the marinating juices, and transfer the fish to a bowl.
Combine all remaining ingredients in a large glass bowl and mix well.

Alison Rowe

Alison Rowe is a sustainable seafood advocate and writer. She earned her master’s degree in marine biodiversity and conservation from Scripps Institution of Oceanography. Earlier in her career, she taught high school science and math, rehabbed rescued sea lions and elephant seals, and managed her family’s pizzeria. While Alison still enjoys a good pizza, her favorite thing to eat in San Diego is locally caught, sustainable seafood.