Rockfish Ceviche from Chef Mike Reidy

Ingredients: (For two, double for four)

• 6 whole roma tomatoes, diced 1/4"

• 1 red onion, diced 1/4"

• 3 serrano peppers, chopped brunoise

• 1 scallion, thinly sliced

• 1 bunch cilantro, chopped

• 1 lb rockfish, diced 1/2"

• 3 oz fresh lemon juice

• 3 oz fresh lime juice

• 3 oz fresh orange juice

• 3 turns of freshly ground black pepper

• Salt to taste

• Garnish:

  • 1 whole uni

  • Favorite hot sauce

  • 1-2 avocados, sliced or smashed

  • 2-3 thinly sliced French breakfast radish

  • Aleppo pepper flakes

  • Mango

  • Chopped cilantro

  • Extra virgin olive oil

  • 1 bag fresh tortilla chips or 6 tostadas