Delicious & Easy
Pineapple, Cucumber, and Mint Rockfish Ceviche
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 for
Pineapple, Cucumber, and Mint Rockfish Ceviche
- 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
SERVES 4
Instructions for
Pineapple, Cucumber, and Mint Rockfish Ceviche
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.)
Once the fish is ready, drain and reserve marinating juices, and transfer fish to a bowl.
Combine all remaining ingredients in a large glass bowl and mix well.
Frequently asked
Questions About This Recipe
How long will this ceviche stay good for?
This ceviche is best enjoyed immediately after the fish is mixed with the pineapple. Natural enzymes in pineapple soften the fish over time.
Final
Notes & Thoughts
Pacific rockfish is also known as rock cod or Pacific snapper. Rockfish is certified by the Marine Stewardship Council (MSC) and have been identified as one of the best choices for sustainable seafood by the Monterey Bay Aquarium Seafood Watch. Purchase them direct from a local fisher at Tuna Harbor Dockside Market.
Image: Luca Melo.
