Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen
Long-time Catch 49 partner and friend, Chef Natalie Janicka of Twisted Spruce Kitchen developed this recipe exclusively for Catch 49 to feauture our Kodiak Jig-Caught Rockfish fillets.
Ceviche is traditionally thought of as a summer dish, but we love it in winter too. For Alaskans, sometimes the best way to feel warm amidst below freezing temps, is a simple tropical-inspired dish like Rockfish Ceviche and perhaps a Margarita (or two!).
The best Ceviche begins with high-quality frozen seafood that has been impeccably handled throughout the entire supply chain. Catch 49's Jig-Caught Kodiak Rockfish was processed within hours - not days- of being harvested and was processed at Kodiak's premier microprocessor Kodiak Fresh Seafoods, before being shipped to the Catch 49 distribution center.
Yield: 4 cups
6 oz rockfish filet, diced into ¼ inch pieces
1 cup lime juice (fresh squeezed is best, but bottled juice works too)
1 tsp honey
⅛ tsp red pepper flakes
½ cup tomatoes, diced small
½ cup English cucumbers, diced small
¼ cup sweet onion, diced small
2 tbsp cilantro, finely chopped
¼ serrano pepper, minced fine (optional)
1 tsp kosher salt
Tortilla chips for serving
Cut rockfish into small ½ inch cubes. In a glass bowl (or another non-reactive vessel), mix the lime juice, honey and red pepper flakes together until honey has melted slightly. Add rockfish to the lime mixture, stirring to mix thoroughly. Allow the fish to marinate in lime mixture for a minimum of 12 hours. You will know the fish should be ready when the pieces are no longer opaque, but are firm and white throughout.
Once the fish has fully marinated, drain the fish well in a colander, allowing several minutes of draining time since you want none of the remaining marinade.
Toss the rockfish with the tomatoes, cucumbers, cilantro, onions, salt and serrano (if using). Adjust salt to taste.
Serve with tortilla chips.