Melon Rockfish Ceviche
This Melon Rockfish Ceviche recipe from Guy and Dalyah of Birdeye pairs sweet Cavaillon melon with fresh rockfish, Calabrian chili, and lemon basil for a bright, summery take on the classic ceviche. Dressed in lime juice and Algae Cooking Oil, and served with crispy blue corn tostadas shallow-fried in the same oil, it comes together in minutes with no cooking required for the fish. It's the ideal light appetizer for hot days, backyard gatherings, or anytime you want maximum flavor from minimal effort.
Ingredients
Heat about ½ inch of algae AP oil in a skillet over medium-high. Shallow fry your blue corn tortillas about 1 minute per side until golden and crispy.
In a bowl, toss the fish and melon together with the Calabrian chili and lemon basil. Add the juice of a whole juicy lime, a generous drizzle of algae oil, and a big pinch of salt — toss everything to combine.
Plate and top with cilantro flowers and a few more picked lemon basil leaves. Finish with Maldon. Serve alongside the tostadas.
