Yellowtail Ceviche

Staff Writer
Yellowtail Ceviche
Yellowtail Ceviche
Asia de Cuba

Yellowtail Ceviche

Try this delicious and easy yellowtail ceviche. In the restaurant, we serve this with a vinaigrette called "Mambo #3." One taste of this zesty, spicy concoction, and you'll know why. Knock the party guests' socks off with this appetizer.

See all appetizer recipes.

Click here to see 15 Easy Fish Recipes for Summer.

1
Servings
Deliver Ingredients

Ingredients

For the vinaigrette

  • 1/2 Cup rice-wine vinegar
  • 1 Tablespoon soy sauce
  • 1 Teaspoon chile oil
  • 1 Teaspoon chile-garlic sauce
  • 2 Tablespoons finely diced onion
  • 1 Teaspoon finely grated ginger
  • 1 Teaspoon minced garlic
  • Salt, to taste

For the ceviche

  • 4 Ounces sushi-grade yellowtail (hamachi), cut into 6 slices
  • Juice of 1 Key lime
  • Salt, to taste
  • 3 Tablespoons fried plantain threads
  • 1/2 Teaspoon shiso leaf, chiffonade

Directions

For the vinaigrette

In a bowl, combine all of the ingredients and mix well to combine. Set aside.

For the ceviche

Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt, to taste. Top with the plantain threads evenly in a line down the center of the fish. Garnish with the shiso chiffonade.

Ceviche Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Ceviche Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Ceviche Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

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