Rockfish Sole Ceviche

Ingredients

½ lb skinless rockfish, cut into ½ inch dice

½ lb skinless Dover or Petrale Sole, cut into ½ inch dice

1 ½ cups fresh lime juice

½ medium white onion, chopped into ½ inch pieces

½ medium red onion, diced into ½ inch pieces

2 medium-large tomatoes (about 1 lb), chopped into ½ inch pieces

Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped

1 cucumber, seeds removed, finely chopped

1 bunch radishes, finely chopped

2/3 cup drained and rinsed black beans

2 cloves garlic, minced

⅓ cup chopped cilantro, plus a few leaves for garnish

Dash of ground oregano

1 to 2 tbsp extra-virgin olive oil (optional)

Pinch of salt

Pinch of black pepper

3 tbsp fresh orange juice or ½ teaspoon sugar

1 large or 2 small ripe avocados, peeled, pitted and diced

Tostadas, tortilla chips or crackers, for serving

Directions

  1. In a 1 ½ quart glass or stainless steel bowl, combine the fish, lime juice, oregano and onions. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish.
  2. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  3. In a large bowl, mix together the tomatoes, green chiles, beans, cucumber, radishes, garlic, cilantro, and optional olive oil. Stir in the fish and season with salt, and pepper, usually about 1/2 teaspoon.
  4. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
  5. Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is “cooked,” drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.