Ancient Crunch
Lunch
This Peach Ceviche is the ultimate summer refresher, bringing a citrusy twist to classic rockfish ceviche. By blending the tartness of limes with the sweeter notes of Meyer lemon and orange, you get a bright, complex marinade that perfectly cures the wild-caught fish. It’s a vibrant, nutrient-dense dish that balances the heat of finely diced habanero with the cool crunch of cucumber and cilantro, and pairs perfectly with MASA Original.
1 lb wild-caught rockfish, cut into small chunks
3–4 limes, plus an extra half for serving
1 meyer lemon, juiced
1 small orange, juiced
1 large cucumber, finely diced
1/3 red onion, finely diced
1/4–1/3 cup cilantro, finely diced
1/2 habanero, finely diced
1/4 tsp salt, plus more to taste
Black pepper, to taste
MASA Chips Original, for serving
Start by finely dicing your cucumber, cilantro, habanero, and red onion. Toss them into a large mixing bowl.
Cut the rockfish into uniform, small chunks and add them to the bowl. Season generously with salt and pepper to ensure the flavors pop.
Squeeze in the juice of 3 limes, the small orange, and the Meyer lemon. Mix everything thoroughly until the fish is well-coated.
Transfer the mixture to a flat glass container so it can marinate evenly. Place it in the fridge for at least 30–45 minutes.
Once the fish is opaque and "cooked" by the citrus, remove it from the fridge. Give it one last squeeze of fresh lime juice and serve immediately with plenty of MASA Chips for scooping.
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