Morro Bay Avocado Ceviche with Rockfish or Halibut

Ceviche is a refreshing dish where raw fish is “cooked” by the acidity of fresh citrus juice.² Adding Morro Creek Ranch Hass avocado not only complements the flavors but also provides a creamy, rich contrast to the acidity of the lime, making this appetizer a coastal favorite.

 

Ingredients:

• 1 pound firm white fish (such as rockfish, halibut, or snapper), cut into $1/2$-inch cubes

• 1 1/2 cups fresh lime juice (freshly squeezed is essential)

• 1 ripe Morro Creek Ranch Hass avocado, diced

• 1/2 cup finely diced red onion

• 1/2 cup chopped fresh cilantro

• 1-2 small jalapeños or serrano peppers, seeds removed and minced (adjust to taste)

• 1 medium tomato, seeded and diced

• 1 teaspoon sea salt (or to taste)

• Tortilla chips or tostadas, for serving³

   

Instructions:

1. Marinate the Fish (Cure): Place the cubed fish in a non-reactive glass bowl. Pour the fresh lime juice over the fish, ensuring the fish is completely submerged.

2. Cure Time: Cover the bowl and refrigerate. Allow the fish to marinate for 30 minutes to 1 hour, or until the fish becomes opaque throughout and flakes easily (this means it is “cooked”).

3. Drain: Once cured, drain about half to two-thirds of the lime juice from the bowl.

4. Combine Ingredients: Gently add the diced avocado, red onion, cilantro, minced pepper, diced tomato, and salt to the fish. Carefully stir to combine.

5. Adjust and Serve: Taste and adjust the salt or lime juice as needed. Serve immediately, or chill for up to 30 minutes for the flavors to fully meld. Serve with crisp tortilla chips or tostadas.