Conrad’s Ceviche

Three clear bowls containing ceviche set on a white tablecloth.

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Chef Conrad Gonzales of Valle Fresh shares a vibrant ceviche recipe inspired by his love of citrus-cured fish. Featuring local halibut or snapper, charred peppers, and heirloom tomatoes, this dish pairs perfectly with a crisp rosé or Sauvignon Blanc.

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Prep Time:15

Marinating Time:2

Total Time:2 15

Course: Appetizer

Cuisine: Californian, Peruvian

Keyword: Ceviche, Fish, Grapefruit Juice, padrón peppers, Poblano

Servings: Appetizer servings

Calories: 104kcal

Author: Krista Harris

Ingredients

1 pound very fresh, local fish fillets, use a lean white fish
1 cup lemon juice, fresh-squeezed
½ cup yuzu juice
¼ cup grapefruit juice, fresh-squeezed
1 medium onion, finely chopped
2 large heirloom tomatoes, medium diced
2 poblano peppers, charred, seeded and peeled, finely chopped
4 padrón peppers, finely chopped
1 cucumber, peeled and small diced
1 bunch cilantro, chopped
Salt and pepper, to taste

Instructions

Slice the fish into small bite-sized, even pieces. Combine fish and citrus juices in a bowl and let marinate in the refrigerator for 2 hours. Juice should completely cover fish. The citrus juices will “cook” the fish, changing it from translucent to white and opaque.
Strain the juice off of the fish and then add all the other ingredients to the fish. Stir gently to combine. Taste and add salt and pepper as needed. Serve with tortilla chips and avocado.

Notes

Recipe courtesy of Conrad Gonzales of Valle Fresh.

Nutrition