Yellowtail Ceviche

Name: Yellowtail Ceviche
Ingredients: 1/2 cup rice-wine vinegar; 1 tablespoon soy sauce; 1 teaspoon chile oil; 1 teaspoon chile-garlic sauce; 2 tablespoon finely diced onion; 1 teaspoon finely grated ginger; 1 teaspoon minced garlic; salt, to taste; 4 ounce sushi-grade yellowtail (hamachi), cut into 6 slices; juice of 1 key lime; salt, to taste; 3 tablespoon fried plantain threads; 1/2 teaspoon shiso leaf, chiffonade

Asia de Cuba|June 6, 2012 4:50 pm EST

Yellowtail Ceviche

3 (3 ratings)

Print

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.

Servings

1

Ingredients

1/2 cup rice-wine vinegar
1 tablespoon soy sauce
1 teaspoon chile oil
1 teaspoon chile-garlic sauce
2 tablespoon finely diced onion
1 teaspoon finely grated ginger
1 teaspoon minced garlic
salt, to taste
4 ounce sushi-grade yellowtail (hamachi), cut into 6 slices
juice of 1 key lime
salt, to taste
3 tablespoon fried plantain threads
1/2 teaspoon shiso leaf, chiffonade

Directions

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