Rockfish Ceviche
This is a wintery, bright, ridiculously pretty ceviche with sweet-tart pops of pomegranate, buttery avocado, and a salty crunch from pistachios. Rockfish keeps it cost-effective and cures beautifully in a citrus trio.
Rockfish Ceviche with Pomegranate, Avocado & Toasted Pistachios
Servings: 4 as an appetizer
Prep Time: 20 minutes
Cook Time: Cure Time: 20–30 minutes
Ingredients
- For the Fish and Cure:
- 1 lb rockfish, skin removed, cut into ½-inch cubes
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup fresh lemon juice (about 1 large lemon)
- ¼ cup fresh orange juice (about 1 small navel or ½ large orange)
- ½ tsp kosher salt, plus more to taste
- ½ jalapeño or serrano, thinly sliced (omit if you’re not a fan of spice)
- ¼ small red onion, very thinly sliced
- 1 small Persian cucumber, diced (optional but nice for crunch)
- To Finish:
- ½ cup POM Pomegranate Arils
- 1 large avocado, diced
- ¼ cup toasted pistachios, roughly chopped
- 2 Tbsp chopped chives or cilantro
- Drizzle of good olive oil
- Black pepper, flaky salt, extra citrus wedges for serving
Instructions
- Prep the fish + start the cure: Add the rockfish to a medium glass or stainless bowl. Pour over the lime, lemon, and orange juices and sprinkle with ½ tsp salt. Toss gently. The fish should be just barely submerged. If not, add another tablespoon or two of citrus. Let the fish cure 20–30 minutes, stirring once halfway through. You’re looking for the fish to turn opaque on the outside while staying tender inside.
- Add aromatics: After 10 minutes of curing, add the jalapeño, red onion, and cucumber (if using). They’ll lightly soften in the citrus and take on a brighter color.
- Finish the ceviche: Once the fish is cured, gently drain off some (not all!) of the citrus. Leave about 2–3 tablespoons, enough to coat, not drown. Fold in the pomegranate arils, avocado, and chives or cilantro. Taste and adjust: add salt, more citrus, or more chile to your liking.
- Plate and garnish: Spoon into a shallow bowl or onto a platter. Finish with a drizzle of olive oil, pistachios, a little black pepper and flaky salt. Serve immediately with tortilla chips, tostadas, or just spoons.
