Rockfish Ceviche


4 lbs. fresh Rockfish,
diced in small pieces
6 large Limes, juiced
1 large Lemon, juiced
1 small white onion, chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 large ripe tomato, chopped
2 jalapeno peppers, chopped finely
1/2 cup corn
1 bunch Cilantro, chopped
2 cloves garlic, chopped
1 Tbls. olive oil
1 Tbls. kosher salt
ground black pepper to taste

In a large shallow bowl or dish, add Rockfish pieces with juice of limes and lemon and toss to coat and saturate. Add in the rest of the ingredients, cover and refrigerate at least one hour, longer if possible to ensure the lime/lemon juice properly pickles the fish. Toss if needed every 30 minutes.

Serving suggestions: Chef Pok served this award winning dish last year in small paper cones. For a stunning presentation, serve in a chilled martini glass with a wedge of lime garnish. You can also add chopped avocado pieces to the mixture before serving.

Note: Ceviche is a dish comprised of raw seafood, marinated in a citrus-based marinade. Although grapefruits, tangelos, or oranges are sometimes used in the marinade, lemons and limes are the traditional citrus ingredients in ceviche. In addition to creating a fantastic flavor, the citrus also pickles the fish. Therefore, the fish generally tastes as though it has been cooked.

Recipe courtesy of:

Phongkrit "Pok" Cheoichom

Pok's Art Asia Fusion

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