Ceviche is a fantastic vehicle for all sorts of flavor combinations, and really spotlights the quality and freshness of a fish. In this version, I wanted to add some classic Scandinavian flavors to more traditional ceviche ingredients for my homesick Norwegian husband. I chose rockfish for its firmer-than-salmon texture, and because I appreciate that it already arrives skinless. Serves two.
2 skinless rockfish filets (about 13 oz to 1lb total), diced into half-inch cubes
1/4 cup fresh-squeezed orange juice (about one orange)
1/4 cup fresh-squeezed lemon juice (about two lemons)
1/2 cup (packed) fennel, cored and mandolin-shaved or sliced very finely (about half a bulb)
1/2 cup (loosely packed) red onion, small diced (about 1/2 a small onion)
1-2 tablespoons dill fronds, chopped
1 teaspoon kosher salt
Make the Ceviche
In a medium mixing bowl, stir together the citruses, fennel, and onion. Let sit for ten minutes to marinate.
Add in the fish, dill, and salt. Let sit for 20 minutes in refrigerator, stirring every five minutes to ensure fish gets evenly coated with citrus.
Plate in ring molds if you're feeling fancy. Garnish with dill, fennel fronds, or orange segments. Serve immediately.