Rockfish Ceviche with Tomato and Corn

Original recipe by: Leslie Brenner

Tomatoes, barely-cooked corn, avocados, yellow bell peppers, scallions and cilantro all come together in a super easy ceviche that’s summer in a glass. Riff away to your heart’s desire: Swap basil for the cilantro, use cucumber instead of avocado, top with a few kernels of popcorn or chile threads, swap the rockfish for whatever looks wonderful.

Note about the safety of raw fish

FDA guidelines stipulate that any fish other than tuna species (including bigeye, yellowfin, bonito/skipjack and bluefin) and farmed salmon must be frozen before it’s safe to consume raw; freezing it kills any possible parasites. However, as this excellent Serious Eats article explains, the risk of infection from raw fish is very low. Personally, I would never eat raw farmed salmon, because of well documented problems in their feed (and I don’t like their flavor). The phrase “sushi-grade” is meaningless. If you’re…