Rockfish Ceviche

A wonderful Latin American dish with origins in South America that date back thousands of years.


Cheviche is the process of "cooking" raw fish with natural acids found in lemon, lime or other citrus fruits.

Combine with fresh herbs and vegetables to create a tangy, delicious treat. It's perfect for a light snack, party appetizer or main dish.


1 lb. Skinless Rockfish or any Whitefish

1½ Cup Lime Juice

1 Medium Red or White Onion

1 Lb. Roma Tomatoes

2-3 Fresh Jalapeno or Serrano Peppers

1 Medium Cucumber

¼ Cup Cilantro

1 Large Avocado

2 Garlic Cloves

½ Teaspoon Sugar

Extra Virgin Olive Oil


Small Bunch Radishes

Red or Green Bell Pepper


In a 1 ½ quart glass or stainless steel container mix the fish, lime juice and onion. Add enough juice to completely cover and surround the fish so it "cooks" evenly. Marinate for 2 - 4 hours or until the flesh is opaque when pulled apart. Drain and set aside. 

In a separate container mix together the remaining ingredients except the avocado. Add in optional ingredients if desired. Stir in the fish and season with salt to taste. Add the sugar or orange juice. Right before serving carefully mix in the chopped avocado. Cover and refrigerate a few hours or serve immediately.

The fish may be marinated a day ahead of time. Just drain after about 4 hours or when flesh is opaque and refrigerate. Add the vegetables a few hours before serving.