Rockfish Ceviche with Chili Powder
By Erica Perez
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Every year or two since John and I started our family, we have gotten together for a reunion of sorts with my mom, my siblings and their growing families. This year we will have two new additions on the trip, John's mom and my baby niece.
Usually we try to rent a place near the sea or a river. One year it was a house in wine country with a pool. Regardless, at some point my brother usually makes ceviche or tiritas, a delicious, summery snack featuring raw fish "cooked" in lime juice with chiles.
After an afternoon building sand castles or canoeing or swimming, we gather around the bowl and scoop up piles of cool, refreshing ceviche on salty tortilla chips and crack open a cold beer or wine.
I'm looking forward to this year's trip in a few weeks, and I suppose that's why a craving for ceviche crept up.
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth.
Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
- 1 1/2 lbs fresh rockfish or other firm white fish fillets, such as halibut, snapper or bass, bones removed and cut into 1/2 inch dice
- 1 cup fresh lime juice
1 tablespoon Oaktown Spice Shop Chili Powder
- 1 cup diced tomato
- ½ small red onion, diced
- ¾ cup diced cucumber
- 1 jalapeño, seeded and minced
- ½ cup chopped cilantro
- 1 tablespoon flake salt
- 1-2 avocados, diced
- Tortilla chips or tostadas for serving
- Mix fish with lime juice and chili powder, adding more juice if necessary to cover the fish completely. Let sit for about 15-30 minutes, stirring often, until the fish is opaque.
- Add remaining ingredients and mix well to combine. Taste and add more salt or lime juice if desired.
- Serve immediately with tortilla chips or tostadas.