When a ceviche photo flashed across my phone’s screen, even the sandwich I was eating at work did a double take.
“Well, hello there, lovely!” it said.
And that’s where it ended because I closed my screen before my sandwich could run off to a deserted island with the ceviche—all while making bad puns, such as the following: I’ll bet we’ll get along swimmingly together. We’re best fins, right?
No. I would have none of that, but I did text the sender of the photo, Alex of the Fixin’ Leaks and Leeks Team, to tell him he did an excellent job.
Nate and I noticed he was acting fishy the day before. When we got home from work, Alex’s car wasn’t in the driveway. A few minutes later, he pulled in and carried out a grocery bag filled with fresh vegetables and a specially wrapped package of rockfish.
“I’m making ceviche for my lunches this week,” he said. Nate and I were incredibly impressed, but we weren’t sure if he’d have enough to eat.
“You might want to pair that with some crusty bread, maybe?” I said.
“Or a pizza,” Nate added.
Alex assured us he wouldn’t be hungry, and he had everything he needed—and when I saw the picture, I realized he filled out his ceviche with some excellent choices. Everyone at work, who saw my photo (‘cause I’m a proud mama), was amazed.
Alex said he followed a recipe online, but he improvised just a little bit. Here’s what he did, o-fishally:
Ingredients:
–2 filets of rockfish—or any white fish, deboned and cut into bite-sized chunks
–1/3 cup of fresh lemon juice
–1/3 of a jalapeño, chopped
–1/4 of an onion, chopped
–1/4 cup of chopped cilantro
–1/2 of an avocado, diced
–8 cherry tomatoes, cut up
–1 clementine, cut into sections
–a handful of peanuts
–a drizzle of olive oil
–the family stash of treasured tortilla chips
Preparation:
–Place the cut-up rockfish into the lemon juice and let it “cure” for about 20 minutes
–Add the rockfish to a bowl, along with all of the other ingredients, except for the tortilla chips
–Place the ceviche mixture onto a plate and surround it with the tortilla chips
Results: Alex said the flavors were incredible. “It was almost like a mix between a pesto and salsa, and then you get the saltiness of the fish.”
Were there any leftovers the rest of the Team could try? No. I suppose you could say that Alex was shellfish in that respect, but at least the recipe is no sea-cret. And there is some leftover fish in the fridge—if the sandwich I made for tomorrow’s lunch doesn’t lure it onto a tortilla chip for a sunset cruise.
Your Turn: What’s your favorite, go-to lunch?
Fixin' Leaks and Leeks 
A really flavorful homemade soup.
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That sounds really good–especially on a cold, rainy day.
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Mmmmmm this sounds hearty and tasty “pesto and salsa, and saltiness of the fish”
-and smiling at shellfish and selfish play on words – lol
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Alex did a great job–and he described it so well. Nate and I didn’t even get a bite–but we have the recipe at least–and an expert in the house to guide us. Cheers!
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☀️😊
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Nothing fishy there. It’s a whale of a recipe 🙂
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Ha! 🙂 Cheers!
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Very decorative lunch, looks great. My favorite lunch is hot pastrami on dark rye (no white bread or sesame puns allowed even with best fins) with lots of mustard and a glass of celery tonic.
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Thanks! That sandwich sounds delicious–along with a celery tonic–I’ve never had one before, but I’ll bet it’s amazing. Cheers!
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Great recipe! Thank you. 🙂 ceviche is so good!
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You’re welcome! It’s so refreshing–especially in the summer!
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Alex’s ceviche sounds wonderful. It’s a pity there wasn’t enough for everyone to enjoy.
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He did such a good job. He devoured it all while Nate and I were at work–but we do have the recipe, so we can make it any time–with Alex’ guidance 🙂
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Is rockfish already cooked? I’ve never had it but the recipe sounds delicious, like a fish taco!
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Alex bought his fish raw. He’s been into raw fish and sushi a lot lately. The lemon juice (or lime juice) in ceviche is supposed to “cook” the fish–but it’s still raw–it just gives it a good flavor and a little bit of a different texture. It would be great inside of a tortilla for a fish taco type of thing, too. Cheers!
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I think I’ll take cooked fish for myself but it still sounds amazing!
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Your ceviche looks marvelous and I love your food descriptions! You’re pretty good at this writing stuff! 🙂 Great job, Cecilia.
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Thank you so much! I thoroughly enjoy the writing on your blog, too–all your reviews and recipes and descriptions are deliciously fabulous!
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There was this restaurant in Florida called Nature something or other (can’t believe I forgot the name, right? Ha!) and they had this AppleJack sandwich with sprouts and green apples and melty white cheese and this unique honey mustard sauce that was more dark-caramel colour and tasted unusually spicy-sweet. Yum!
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Oooh! That sounds fabulous!
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Oh my goodness, your puns are off the charts! o-fishally might be my favorite. And well done to him on that awesome meal! Proud momma indeed. Even your sandwich did a double take–my other favorite line. Nice work, CK1!
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Thanks so much! Alex did such a great job. It’s fun to see him mess around in the kitchen. Cheers!
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Takes after his mom. Next the craft alarm will be going off in his ears too. Eventually you can teach him to make cocktails! 🙂
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Ha! Actually, he has been making cocktails–and they’re goooood! He could teach me a thing or two.
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Love it! You could rent that kid out to cater parties.
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With homemade crafty centerpieces by you!
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My favorite go to lunch is a stuffed baked potato – especially on a cold day!
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That sounds wonderful!
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To answer your question: always a good plate of Japanese-style curry with rice. 🍛 Interestingly, the Filipino version of ceviche (called kilawin — pronounced kill-a-ween) also works with steaming hot rice. The older folks where I am pair it with beer. Your version looks like it pairs well with either carbohydrates!
I’ve tried a tuna version here, and even one made with oysters (though I still ate a little before trying both out) as eating raw seafood on an empty stomach is a no-no.
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These options sound amazing! Thank you so much for stopping by. Cheers!
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