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Sculpin Ceviche

Fresh sculpin cured in citrus with red onion, serrano, cilantro, and cucumber. Simple and clean — let the fish speak for itself.

Prep: 20 min Total: 20 minServes
4

Ingredients

  • •1 lb very fresh sculpin fillets, skin and bones removed
  • •¾ cup fresh lime juice (about 8 limes)
  • •¼ cup fresh lemon juice
  • •½ red onion, thinly sliced
  • •1 serrano chile, thinly sliced
  • •1 Persian cucumber, diced
  • •¼ cup fresh cilantro, roughly chopped
  • •1 tsp kosher salt
  • •Tostadas or tortilla chips to serve

Instructions

  1. 1Cut sculpin into ½-inch cubes and place in a non-reactive bowl.
  2. 2Pour lime and lemon juice over the fish. The acid will "cook" the fish.
  3. 3Add onion, serrano, and salt. Toss to combine.
  4. 4Refrigerate for 20–30 minutes until fish is opaque but still tender — not rubbery.
  5. 5Drain about half the liquid.
  6. 6Fold in cucumber and cilantro.
  7. 7Taste and adjust salt. Serve immediately on tostadas.

Pro Tips

Use only the freshest fish caught that day. Do not over-cure — 20 minutes is enough. The fish should be just barely opaque with some translucency remaining in the center.

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