Outer Banks Brewing Station: Rockfish Ceviche Recipe


Notes:
Ceviche is a dish comprised of raw seafood, marinated in a citrus based marinade. Although grapefruits, tangelos, or oranges are sometimes used in the marinade, lemons and limes are the traditional citrus ingredients in ceviche. In addition to creating a fantastic flavor, the citrus also pickles the fish. Therefore, the fish generally tastes as though it has been cooked.

Ingredients:
4 lbs. fresh Rockfish,
 diced in small pieces
6 large Limes, juiced
1 large Lemon, juiced
1 small white onion, chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 large ripe tomato, chopped
2 jalapeno peppers, chopped finely
1/2 cup corn
1 bunch Cilantro, chopped
2 cloves garlic, chopped
1 Tbls. olive oil
1 Tbls. kosher salt
ground black pepper to taste

Procedure:
In a large shallow bowl or dish, add Rockfish pieces with juice of limes and lemon and toss to coat and saturate. Add in the rest of the ingredients, cover and refrigerate at least one hour, longer if possible to ensure the lime/lemon juice properly pickles the fish. Toss if needed every 30 minutes. Serving suggestions: Chef Pok served this award winning dish last year in small paper cones. For a stunning presentation, serve in a chilled martini glass with a wedge of lime garnish. You can also add chopped avocado pieces to the mixture before serving.




Recipe Type: Authentic
Awards: Taste of the Beach 2010 Chef Award Winner
Submitted By: Executive Chef Phongkrit “Pok” Choeichom/Outer Banks Brewing Station
Recipe Author: Executive Chef Phongkrit “Pok” Choeichom
Chef's Background: Apprenticed under Chef Daniel Boulud
Original Photograph By: Phongkrit Choeichom/Outer Banks Brewing Station/obxtasteofthebeach.com
Photograph Retouched By: Recipe Spy
Restaurant: Outer Banks Brewing Station
Source: http://www.obxtasteofthebeach.com/documents/Program-2011-forweb.pdf