The bounty we reap from the Chesapeake Bay continues all year round. Rockfish are available April through December and they are a delicious, delicate and mild flavoured fish. We bake them whole , filet them, or make fish tacos from leftovers. But we also make ceviche, enjoying the white fish cooked in nothing but lime and orange juice and tossed in with a few of our favourite things.
Our latest version included: Cilantro, cucumber, sweet red pepper, red onion, mango, jalapeño, avocado, salt, pepper, lime and orange juice, topped with a sprinkle of Espelette pepper!
We like a little crunch to offset the softer ingredients, and a little heat, but feel free to explore flavours and textures on your own. By no means is this a traditional Peruvian ceviche replete with leche de tigre, sweet potato and fresh corn. There are as many ceviche recipes as ceviche cooks!!!
The rockfish requires very little cooking time. We leave it for 20-30 minutes or so. Eventually, if left for too long, the fish may become rubbery.
Best ceviche I've ever eaten: Eden-Roc Grill, Antibes, anniversary May 2022!
