Rockfish Ceviche

Red Jalapeno and Garlic

Prep Time: 4 hours

Cook Time: 1 hour


For the Pickle

5 cups water

2 ½ cups white wine vinegar

3 cups sugar

1 cup salt

3 tablespoons chili flake

5 tablespoons ground cumin

2 tablespoons freshly ground black pepper

2 red onions, julienned

6 cloves garlic, finely sliced

Rockfish Ceviche

1 ½ pounds Oregon Rockfish

½ cup lemon juice, fresh

½ cup lime juice, fresh

½ cup orange juice

½ bottle Red Jalapeno and Garlic hot sauce

1 tablespoon salt

2 tablespoons freshly ground black pepper

4 shallots, finely minced

1 Persian cucumber, small diced

3 red jalapenos, minced

1/3 cup cilantro, chopped


1. In a medium saucepot bring water, vinegar, sugar, salt, chili flake, cumin, and pepper. Once at at a boil add to your onions and garlic. Using a plate submerge your pickle and place into the refrigerator until completely chilled (about 4 hours).

2. Dice the rockfish into ½” pieces and toss with lemon juice, lime juice, orange juice and salt, pepper and hot sauce, let marinade refrigerated for 1 hour.

3. Remove the rockfish mixture from the refrigerator and add shallot, cucumber, red jalapeno and cilantro. Serve immediately chilled with tortilla chips, guacamole and remaining Red Jalapeno and Garlic hot sauce.