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Rockfish Ceviche

(2 servings) – From Chef Antonio Baines

Rockfish Cerviche


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.