Farm fresh ingredients, and home-made tortilla chips help make this classic Rockfish Ceviche recipe pop!
Recipe by: Elissa Levin of Little Dory Seafood Co.
Ingredients
1 lb Rockfish Fillet
2 Large Tomatoes (or Equivalent Small Tomatoes)
1/2 Red Onion
1 Jalapeno
6 Limes, Juiced
1/2 Cilantro Bunch
1-2t Salt (to taste)
1/2t Black Pepper
2 T Sriracha
Optional Homemade Chips: Tortillas & Canola (or other frying oil)
Preparation
Pat Rockfish fillets dry with paper towel and chop into 1/2in pieces. Juice all limes and mix with Rockfish. Refrigerate for about 1.5-2 hours to “cook”.
Meanwhile, chop all remaining ingredients and set aside. Marinate the Rockfish until it is opaque. Mix all ingredients together then add salt, pepper, and Sriracha to taste.
To make your own tortilla chips: Heat up some oil in a pan (you know it’s hot enough when you splash a bit of water and it sizzles). Meanwhile, cut tortillas into chip shaped pieces. Take turns frying the pieces in the oil, using tongs to flip once. While they are in the pan add a generous pinch of sea salt. For best results: Fry chips in single layer, do not crowd the pan. Place on paper towels to blot the oil as you remove them from the pan to cool. Serve with your fresh Rockfish Ceviche and enjoy!
