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Yellow Tail Ceviche
Sliced fish with jalapeño, red onion, and yuzu-ponzu
dressing
CEVICHE
2 lbs center cut yellow tail,
cut into 6 pieces
(approx. 3 inches thick)
Each ceviche roll should be prepared as follows: Lay
out a slice of yellow tail. On top of the fish, place 2 cu-
cumber sticks, a pinch of seaweed, a slice of jalapeño,
2 slices of red onion, and a sprig of cilantro. Roll the
yellow tail to produce the ceviche roll.
12 cucumber sticks
Kaiso (fresh seaweed)
1 jalapeño chile, sliced
Cilantro sprigs
1 red onion, sliced thin
To make the dressing, place yuzu, ponzu, and hichimi
together in a small bowl. Mix well.
1 lemon, sliced, for plating
DRESSING
6 tablespoons yuzu (Japanese
citrus) or lime juice
PRESENTATION
Layout six ceviche rolls on a cold plate. Each roll should
sit on a slice of lemon.
6 tablespoons ponzu sauce
(citrus-soy dipping sauce)
1 tablespoon hichimi (a peppery
blend of seven spices)
Cover each roll with one tablespoon of dressing.
Note: Yuzu, ponzu, hichimi, and fresh seaweed (kaiso)
can be purchased in Japanese stores.
.
YIELD
,
Serves 6
