Rockcod Ceviche Preparation
Soak the cut up rockcod in lime juice in a glass, ceramic or stainless bowl (NO aluminum or plastic) in the fridge (the citric acid from the limes cooks the fish) for 4 hours. I use two-quart canning jars. Completely submerge the fish in juice. After 4 hour lime soak, mix everything, including the lime juice in a big glass, ceramic, stainless bowl and put back in fridge for an hour. Get your tortilla chips and a cold beer ready. You’re going to be busy for a while.
Rockcod Ceviche Ingredients
- 2 pounds rockcod cut into ½” cubes
- 12 limes juiced
- 2 serrano peppers (seeded and diced small)
- 2 jalapeno peppers (seeded and diced small)
- 2 yellow onions diced
- 4 roma tomatoes seeded and diced
- 1 cup cilantro diced
- 8 garlic cloves
- 2 avocados diced
- tortilla chips (not cheapo chips)
- teaspoon cumin
- teaspoon salt
Crab Stuffed RockCod Blossoms Preparation
Mix crab, mayo, sriacha, and green onions together in a bowl. Let sit in refrigerator uncovered for at least an hour to come together and firm up.
Finish skinning and cleaning Cod filets.
Using a toothpick or skewer form the Cod into round “cup shapes”.
Season both sides of the Cod “cups” with garlic salt.
Fill each cup with crab mixture, stuff down and pack firmly.
Crab Stuffed RockCod Blossoms Ingredients
- 4-6 FRESH CAUGHT RockCod Filets skinned with love by Greg
- 4oz Crab Meat (lump fresh is best, Dungeness if available but any lump style crab meat will do)
- 1/2cup Mayonnaise
- 2tbl Sriacha Sauce (add more if you like it hot)
- 1 stalk Green Onion Chopped
- To taste Garlic Salt with Parsley
Option 1: Wood Fired Grill
Grill on HIGH in a wood fired grill for 8-10 minutes until the fish is translucent and the crab is warm through.
Option 2: Broiled
Make some extra Sriacha-mayo and put into a squeeze bottle.
Make a zig-zag pattern over the blossoms with the mayo.
Place on broiling pan sprayed with cooking spray.
Broil at 450 (convection is nice) 5-8 minutes until the mayo is browned on top and the fish is shiny.
REMOVE THE PICKS AND ENJOY!!!
Recipe by - Joe Schumaker, professional chef