Rockfish Ceviche With Mango, Aji, and Coconut Yuzu Cream

ROCKFISH CEVICHE WITH MANGO, AJI, AND COCONUT YUZU CREAM

1. Marinate Fish in a chilled glass bowl:

10 ounces fresh rockfish fillet, ¼-inch diced

½ teaspoon kosher salt

½ teaspoon organic cane sugar

1/3 cup fresh lime juice (from about 3 limes)

2 tablespoons fresh orange juice (Valencia or Cara Cara preferred)

½ teaspoon rice vinegar

Let the acid gently cure the fish until it turns opaque, about 10 to 15 minutes. You’re looking for silky texture, not overcooked firmness:

2. Add Color and Crunch

¼ cup shaved red onion (briefly soaked in ice water)

2 tablespoons red bell pepper, brunoise

2 tablespoons fresh mango, small dice

1 tablespoons avocado, firm and creamy, small dice

2 teaspoon aji amarillo chili paste

1 tablespoon chopped cilantro

1 teaspoon chiffonade mint

1 teaspoon freshly grated ginger

1/2 serrano pepper, finely minced (adjust for heat preference)

Zest of 1/2 lime

3. Optional Signature Cream Finish

Whisk together and pour just enough over the ceviche to veil it without overpowering it

1 teaspoon unsweetened coconut milk

½ teaspoon yuzu or ponzu

2. Add Color and Crunch

¼ teaspoon toasted cumin seed, finely ground

A few drops of chili oil

Garnish with watermelon radish, microgreens, and edible flowers. Sprinkle with flaky salt. Serve immediately with fried plantain chips.