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.
Vinaigarette
- 1/2 cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp hot chile oil
- 1 tsp chile-garlic sauce
- 2 tbsp finely diced onion
- 1 tsp finely grated ginger
- 1 tsp minced garlic
- salt, to taste
- In a bowl, combine all of the ingredients and mix well to combine. Set aside
Ceviche
- 4 oz sushi-grade yellowtail (hamachi), cut into 6 slices
- 1 juice from lime
- salt, to taste
- 3 tbsp fried plantain threads
- 1/2 tsp chiffonade
- 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.
Recipe Courtesy of The Daily Meal
Image Credit: Asia de Cuba
