Looking for a light yet flavorful summer dish? Bring out your inner chef and try your hand at making ceviche, with this recipe created by chef Joey Maggiore from The Mexicano (TheMexicano.com).
Ingredients
3 oz. fresh cilantro
1 fresh Serrano pepper
3 garlic cloves
4 oz. fresh lime juice
1/2 oz. onion powder
1 oz. water
½ oz. sushi-grade yellowtail fillets, fresh or frozen and thawed, with the skin removed
For the garnish:
1 piece watermelon radish
1 Fresno pepper
1 avocado
micro cilantro
Prepare the Sauce: In a blender, combine fresh cilantro, Serrano pepper, garlic cloves, lime juice, onion powder, and water. Blend until smooth.
Strain and Chill: Once blended, strain the sauce to achieve a smooth consistency. Transfer the sauce to a container and refrigerate for 20 minutes to allow the flavors to meld and the sauce to cool.
Prepare the Fish: Cut the raw or thawed yellowtail into thinly cut slices.
Assemble: When ready to serve, place on a cold plate or serving platter. Arrange slices of fresh Hamachi (yellowtail fish) on the plate. Add sliced avocado alongside the fish.
Garnish: Decorate the dish with thinly sliced watermelon radish and Fresno pepper for vibrant color and a touch of heat. Finish with a sprinkle of micro cilantro for an added burst of flavor.
Serve: Drizzle the chilled citrus sauce over the Hamachi and avocado. Garnish with additional micro cilantro for presentation.