Photo: Thomas J. Story

YieldsServes 4Total Time50 mins
AuthorJuan Carlos Récamier

At Ceviche House, located about 7 miles from San Diego's Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to "cook" the fish and give it a lively, fresh flavor.

How to Make It

Step 1
1

In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.

Step 2
2

Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).

Step 3
3

Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.

Step 4
4

*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.

Ingredients

  Ceviche
 1 pound rockfish fillets, bones removed*, cut into 1/2-in. dice with a very sharp knife
  About 3/4 cup fresh lime juice (from 6 or 7 limes)
 1 large tomato, seeded and cut into 1/2-in. dice (about 1 cup)
 1/2 small red onion, cut into 1/2-in. dice (about 3/4 cup)
 1 4-in. section of English cucumber, peeled, or 1 1/2 Persian cucumbers, cut into 1/2-in. dice (about 3/4 cup)
 2 or 3 serrano chiles, minced
 1/2 cup chopped cilantro
  About 1 tbsp. kosher salt
  To finish
 8 (6 in.) tostada shells
 1 1/2 to 2 large avocados, sliced lengthwise
 1 teaspoon pepper

Directions

Step 1
1

In a large, nonreactive bowl, mix fish with lime juice and stir several times. Let sit, stirring often, until mostly opaque, about 15 minutes.

Step 2
2

Add remaining ceviche ingredients and mix well. Season with more lime juice and salt if you like (salt balances the sourness of the lime).

Step 3
3

Spoon ceviche onto tostada shells with a bit of juice, then top each with 3 slices avocado and a grind or two of pepper.

Step 4
4

*To remove pin bones, which run lengthwise along fillet, grasp with tweezers (preferably fish tweezers) and pull out in the same direction that bones are pointed.

Rockfish Ceviche Tostadas