Best Hamachi Yellowtail Ceviche Recipes

YELLOWTAIL CEVICHE

Steps:

• Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve.

JAPANESE SEARED HAMACHI YELLOWTAIL

Steps:

• Gather all the ingredients.
• Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside.
• Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake.
• In a serving sauce bowl, combine Ponzu and Yuzu.
• In a frying pan, add neutral oil on high. Once the oil is up to temp, bring the heat down to medium high, add yellowtail fillets, cover and sear for 1 - 1.5 minutes. When searing, don't move the fish.
• Once seared, flip the fish and sear the other side for 30 seconds. Next, add ginger mixture from 3) and cover immediately (it will produce A LOT of smoke and may flame up). Cook for an additional 15-20 seconds. Note - don't overcook fish otherwise it'll be rubbery and dry.
• Transfer fish to a serving plate and serve with dipping sauce. Note - you can optional add the cooked ginger into the sauce.

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

HAMACHI (YELLOWTAIL) CEVICHE

Steps:

• Mix lime juice, coconut milk, shallot, cilantro and jalapeño in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.