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Chesapeake Oyster with Rockfish Ceviche and Cucumber Granita

Josean Rosado – Executive Chef Royal Sonesta Harbor Court



    10 ea. Chesapeake oysters, cleaned
    5 oz. rockfish, fillet
    1 ea. Local cucumber
    2 oz. kosher salt
    2 oz. white wine vinegar
    1 tsp. sugar
    1 oz. extra virgin olive oil
    1 Tbsp. yuzu or lemon juice
    10 ea. Peppercress leaves
    1 tsp. pink peppercorns


Peel the cucumber and cut in half.

Slice one of the halves as thin as possible on a mandolin. Avoid the seeds.

Cut the thin slices in brunoise and place in a mixing bowl.

Add the salt and let sit for 5 minutes. Rinse the cucumber under running water to remove all the salt.

Place the cucumber in a bowl and add the olive oil and yuzu.

In a blender, combine the other piece of cucumber, sugar and vinegar. Blend until smooth.

Drain the liquid through a fine mesh colander and place in a bowl in the freezer.

With a fork, scrape the liquid once it’s icing. Continue the process until it becomes solid, yet flaky.

Slice the rockfish as thin as possible and mix with the brunoise cucumber.

Shuck the oyster, clear the muscle from the shell. Save the oyster in a cup with it juices.

Clean the oyster shell under cold running water. Pat dry with paper towel.

Place the thin slices of the rockfish in the shell. Top the rockfish with the brunoise cucumber.

Place the oyster on top of the brunoise cucumber.

Top the oyster with cucumber granite, pink peppercorns and peppercress.