Chef Michael Schwartz's Hogfish Ceviche

A South American speciality bursting with fresh and fruity flavours.
  • 450g skinless, boneless hogfish fillets (or other white, flaky fish such as snapper or rockfish)
  • Pulp of 2 passion fruit
  • Juice of 1 orange
  • 1 orange, segmented and roughly chopped, plus the juice
  • 1 lemon, segmented and roughly chopped, plus the juice
  • 1 lime, segmented and roughly chopped, plus the juice
  • 1/4 medium red onion, sliced thinly
  • 1/2 Hass avocado, seeded, peeled, and chopped into 1/2-inch pieces
  • 1 red chilli, seeded and finely chopped
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon roughly chopped fresh coriander leaves, plus more fresh leaves for garnish
  • Freshly ground black pepper, to taste
  • Tostones, for serving, optional

Cut the fillets in half lengthwise, then slice each half crosswise into thin strips and place in a medium-size nonreactive bowl. Add the orange, lemon, and lime segments and the orange, lemon, and lime juices and stir to combine. Add the onion, avocado, coriander and chilli, and gently fold to combine.

Refrigerate the mixture for 1 hour for well-done fish or serve immediately for fresh tartare, sushi-like texture.

Serve cold in small bowls, with tostones, if using, if desired.

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