Morro Bay rockfish ceviche with scallions, tomatoes, jalapeno and cilantro

Chef Shaun Behrens
Luna Red, San Luis Obispo

A popular Latin American appetizer, ceviche consists of raw fish "cooked" in citrus juice. In chef Shaun Behrens' version, a marinade reminiscent of passion fruit juice and the crunch of fresh vegetables complement locally harvested rockfish.

Ingredients

Sour citrus marinade
1/2 cup lime juice
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup olive oil
2 tbsp. honey
2 tbsp. kosher salt
4 tsp. chili paste, such as sambal oelek

Rockfish
1 lb. Pacific red rockfish, deboned, rinsed and cut into chunks
1 jalapeño, seeded and minced
1 cup halved cherry tomatoes
1/4 cup chopped cilantro
1/2 cup sliced scallions

Directions

In a blender, puree all marinade ingredients together until fully incorporated. Combine fish and chopped vegetables with marinade. Place in a chilled bowl and serve with white corn tortilla chips.

Serves 4