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Morro Bay rockfish ceviche with scallions, tomatoes, jalapeño and cilantro

Recipe by:Chef Shaun Behrens
Luna Red, San Luis Obispo


  • Sour citrus marinade
    1/2 cup lime juice
    1/2 cup orange juice
    1/4 cup lemon juice
    1/4 cup olive oil
    2 tbsp. honey
    2 tbsp. kosher salt
    4 tsp. chili paste, such as sambal oelek

    1 lb. Pacific red rockfish, deboned, rinsed and cut into chunks
    1 jalapeño, seeded and minced
    1 cup halved cherry tomatoes
    1/4 cup chopped cilantro
    1/2 cup sliced scallions


In a blender, puree all marinade ingredients together until fully incorporated. Combine fish and chopped vegetables with marinade. Place in a chilled bowl and serve with white corn tortilla chips.

Serves 4

Califonia Bountiful