The sweetness of summer stone fruit is the perfect contrast to the acidic nature of a ceviche. Refreshing and clean tropical notes from the Pinot Gris makes for a fun pairing. If you don’t have pluots or other stone fruit, feel free to substitute cherry tomatoes or even melon or cucumber.
Serves 4-6 for appetizers
1 lb Rockfish filet
1 green jalapeño pepper
About ¼ of a red onion
2 Pluots, or other tasty stone fruit
A few sprigs of Cilantro
Extra Virgin Olive Oil
Chips for serving!
1.Make sure your rockfish is cleaned, de-boned, and skinned. Dice the rock-fish into ½ inch chunks and transfer to a mixing bowl. Cut the citrus in half and juice directly over the fish in the mixing bowl, then add a few pinches of salt. Stir to combine and set aside.
2.Cut the jalapeño pepper in half, lengthwise, and remove the seeds and membranous “ribs” with a spoon. Finely dice the jalapeño and add it to the bowl of fish. Slice a quarter of a red onion as thin as possible and add to the bowl with the fish. Cut the pluots into bite sized pieces, preferably the size of the fish, and add them to the bowl. Bless the bowl of fish with a drizzle of extra virgin olive oil and another pinch of salt, stir to combine, cover and set in the fridge for at least fifteen minutes.
3.To serve, top the bowl of ceviche with avocado slices, thinly sliced radishes, a few sprigs of cilantro, and an additional drizzle of extra virgin olive oil.
Photography and Recipe by Chef Kevin O'Connor