Yellowtail Ceviche
Prep Time:
Cook Time:
Servings:
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
  1. In a bowl, combine all of the ingredients and mix well to combine. Set aside.
  2. 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.