If not already done, remove rib bones from the fish fillet. Flip fish over and remove bloodline and fat from the backbone. Dice fish into ½-inch cubes. Sprinkle 1 tablespoon plus 1 teaspoon of salt on both sides of fish making sure to distribute evenly. Put fish in bowl, cover and refrigerate while preparing marinade and garnish.

Cut the cucumber in half vertically, then shave on a mandolin at 2 millimeters in thickness (slices should be half-moons). Next, shave the celery stalks at same thickness on a 20° angle.  

To prepare the onion, cut off both ends, take off the skin and split in half vertically, removing the thicker layer from the center of the onion. Place on mandolin and shave to 1 millimeter in thickness and place in bowl of ice water. You will do the same with the jalapeños.

For the radish, cut off the root end, quarter the radish and shave on mandolin to 2 millimeters in thickness.  

Remove all the sides of the peeled fruit from the pit and dice into ¼-inch cubes.  

Mix fish with citrus juice, cover and refrigerate for 30 minutes.   

Take marinated fish out and mix with garnish. Let stand 30 minutes. Drizzle smoked honey and olive oil while stirring ceviche, adding the remaining salt if needed.  

Serve with white corn tortilla chips or fried wontons.  

Serves 4-6

Recipe by Balao Chef Matt LeBoeuf