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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.

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1
Servings

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.