Jackalope serves a rockfish ceviche presented on an avocado-coated tostada, where the fish is marinated in citrus and combined with fruit and other toppings.[21] This version is notable for its use of pineapple and orange along with the marinated fish, putting a fruit-forward spin on the typical ceviche profile.[21] Eating it, you get a mix of chilled fish, creamy avocado, and sweet, juicy fruit piled over a crisp tostada shell, creating a textural contrast between the crunchy base and the soft toppings.[21] Editorial commentary notes that the ceviche here can lean heavily toward the fruit components, so it appeals to those who enjoy a sweeter, unconventional take on the dish.[21]