Rockfish Ceviche with Stone Fruit | by chef Chris Bailey

Dice the fresh Rockfish into half inch pieces.

Finely slice one medium Red Onion.

Seed and finely dice one small cucumber.

Take one to two small jalapenos, remove seeds, and finely dice them.

Finely dice a couple red tomatoes.

Chop about a third of a cup of cilantro really fine.

Either finely dice or shave a couple radishes.

Dice one ripe large Peach into quarter inch pieces.

Mix 1.5 cups of fresh lime juice with 0.5 cup of fresh orange juice and a good pinch of kosher salt.

Combine all ingredients in a bowl and mix thoroughly to coat the fish with the juices.

Cover the bowl with plastic wrap and refrigerate for at least four hours to marinate.

Equipment Needed

Spice Level: