Spicy Rockfish Ceviche with cucumber from The Hog Island Book of Fish & Seafood: Culinary Treasures

Ingredients

• Finely grated zest of 2 lemons
• Broken tostadas or tortilla chips
• ½ small red onion, thinly sliced
• Kosher salt and freshly ground pepper
• 1 ripe avocado, pitted, peeled, and diced
• 2 small jalapeño chiles, seeded and diced
• 2 small serrano chiles, halved lengthwise
• 1 cup (140 g) chopped cucumber
• 1 small bunch fresh cilantro, chopped, plus more for garnish
• ½ cup (120 ml) fresh lime juice
• ½ cup (120 ml) fresh navel orange juice
• 1 large plum tomato, seeded and diced
• ½ English or Persian cucumber, cut into ⅛-inch (3-mm) half-moons
• 2 pounds (910 g) rockfish fillets