Yellowtail Ceviche

Serving Size: 1

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

  • 0.5 cup rice wine vinegar
  • salt, to taste
  • 1 tsp minced garlic
  • 1 tsp finely grated ginger
  • 2 Tbsp finely diced onion
  • 1 tsp chile-garlic sauce
  • 1 tsp hot chile oil
  • 1 Tbsp soy sauce
  1. In a bowl, combine all of the ingredients and mix well to combine. Set aside

Ceviche

  • 3 Tbsp fried plantain threads
  • salt, to taste
  • 1 juice from lime
  • 4 Ounce sushi-grade yellowtail (hamachi), cut into 6 slices
  • 0.5 tsp chiffonade
  1. Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice.
  2. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt, to taste.
  3. Top with the plantain threads evenly in a line down the center of the fish.
  4. Garnish with the shiso chiffonade.

Recipe Courtesy of The Daily Meal

Image Credit: Asia de Cuba