Ceviche de Pescado

A refreshing and vibrant ceviche made with rockfish, fresh vegetables, and a hint of mango, perfect for a beachside meal.

Cook time: 30 minutes

Servings: 7

Ingredients

• 1.5 pounds rockfish cleaned, boned, and cut into ½-inch pieces
• 1.5 cups lemon juice
• 1 cup tomatoes peeled, seeded, and chopped
• 1 cup Persian cucumbers chopped
• 1 cup mango peeled, pitted, and chopped
• 0.5 medium red onion chopped
• 2 green onions chopped
• 1 jalapeño chopped
• 1 tablespoon rice vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sea salt
• 0 crackers optional
• 0 crispy tortillas optional
• 0 hot sauce optional

Instructions

1. In a large bowl, combine the rockfish and lemon juice. Allow the fish to marinate until the flesh has turned opaque, about 15 to 30 minutes.
2. Add the chopped tomatoes, Persian cucumbers, mango, red onion, green onions, and jalapeño to the bowl. Mix well to combine.
3. Pour in the rice vinegar and extra-virgin olive oil. Sprinkle with sea salt and mix well until all the ingredients are evenly seasoned and coated.
4. Serve the ceviche with crackers or crispy tortillas and hot sauce if desired. Enjoy immediately.