This rockfish ceviche recipe takes striped bass love to another level!
As most Eastern Shore residents know, the rockfish or striped bass is the official fish of the State of Maryland. And as Maryland residents, we are truly obsessed with our state fish.
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We all love rockfish fingers, which consist of beer-battered rockfish, fried golden brown, served with an Old Bay tartar sauce. Yum.
Blackened rockfish tacos is another of my favorites. Rockfish is a soft but meaty protein that’s ideal for a quick night of fish tacos. You may bake, broil, or grill the blackened rockfish tacos in this dish. The dish is completed with cilantro and avocado sauce made with yogurt.
The flavor of rockfish is delicate, nutty, and sweet. The flesh has a fine flake and is lean and medium-firm in texture. The most delicate flavor comes from deep-skinned rockfish with the fat line eliminated.
All this talk about rockfish leads back to my rockfish ceviche recipe; a light, clean, bright, zesty, and pleasantly acidic flavorful treat sure to overwhelm any pallet.
If you have never tried ceviche, here is information you may find of interest:
What is the best fish for ceviche?
The ideal choice for the base of your ceviche is a firm or semi-firm lean white fish. Bass, grouper, rockfish, and sole are all examples of this species of fish. If you’re unfamiliar with the many sorts of fish, simply ask your local seafood counter for recommendations.
Is ceviche healthy to eat?
Ceviche is made with only healthy and clean ingredients. It’s low in carbs and perfect for individuals following a ketogenic diet. Apart from that, it’s a great appetizer, side dish, or light lunch.
What is rockfish ceviche supposed to taste like?
Ceviche is a dish that screams summer—the freshness of the fish, the brightness of the citrus juice, and the zest of the seasonings combine to produce something both simple and flavorful.
Let’s get started!
Here is what you’ll need to prepare this easy ceviche fish recipe
- 1-pound fresh, skinless Striped Bass fillet cut into ¼ inch cubes
- 1 large ripe tomato, diced into ¼ inch sections
- 11/2 ears of fresh corn (shucked, kernels removed)
- 1/2 med red onion, diced
- 1 jalapeño pepper (cored, seeded, small dice)
- 1 tsp fresh crushed garlic (finely diced)
- ¼ oz chopped fresh cilantro
- ¼ oz chopped parsley
- 11/2 cups fresh lime juice,
- Juice from one fresh lemon
- Juice from one fresh orange
- Salt (added to taste)
In a large bowl add the Rockfish, garlic, citrus juice and salt to taste.
Using a rubber spatula, gently mix ingredients until well incorporated.
Let stand chilled for 20 minutes.
Next, add the red onion, tomato, corn, jalapeño pepper, cilantro and parsley.
Gently mix until all ingredients are evenly incorporated.
Salt again if necessary.
Serve with your crispy root chip of choice (Yam, Yucca, etc…)
The finished ceviche can be stored around 45 degrees or consumed after preparation.