Chef Michael Schwartz's Hogfish Ceviche

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 40 min
  • Inactive: 1 hr
  • Yield: 4 to 6 servings
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1 pound skinless, boneless hogfish fillets (or other white, flaky fish such as snapper or rockfish)

Pulp of 2 passionfruit

Juice of 1 navel orange

1 navel orange, supremed and roughly chopped, plus the juice

1 lemon, supremed and roughly chopped, plus the juice

1 lime, supremed and roughly chopped, plus the juice

1/4 medium red onion, sliced thin

1/2 Hass avocado, seeded, peeled, and chopped into 1/2-inch pieces

1 serrano chile, seeded and finely chopped

1 teaspoon kosher salt, plus more for seasoning

1 tablespoon roughly chopped fresh cilantro leaves, plus more fresh leaves for garnish

Freshly ground black pepper, to taste

Tostones, for serving, optional


  1. Cut the fillets in half lengthwise, then slice each half crosswise into thin strips and place in a medium-size nonreactive bowl. Add the orange, lemon, and lime supremes and the orange, lemon, and lime juices and stir to combine. Add the onion, avocado, and chile, and gently fold to combine. Refrigerate the mixture for 1 hour for well-done fish or serve immediately for fresh tartare, sushi-like texture. Serve cold in small bowls, with tostones, if using, if desired.