Madai Ceviche Recipe

Prepare the fish

Keep the madai chilled. Trim any skin and bloodline, then slice the fillet into 1/4" (6 mm) dice or thin 1/8" (3 mm) sashimi-style slices depending on your preferred texture. Place fish in a chilled bowl and sprinkle 1 tsp fine sea salt over it; toss gently and let rest 5 minutes.

Cure with citrus

Pour 6 tbsp fresh lime juice and 1 tbsp yuzu (or extra lime) over the salted fish so the liquid just covers it. Add the minced shallot and gently fold to combine. Refrigerate, tossing once after 5 minutes, for a total ceviche 'cook' time of 10 minutes for a delicate, barely-cooked texture. If you prefer firmer 'cooked' fish, extend to 20 minutes.

Finish the ceviche base

After the cure period, taste one piece to check doneness and seasoning. Drain off about half the citrus (reserve if you want more acidity). Fold in the chopped cilantro and microgreens (if using). Keep chilled until plating.

Make the quick pickle: In a small saucepan combine 3 tbsp rice vinegar, 2 tbsp water, 1 tbsp sugar and 1/4 tsp kosher salt. Warm over low heat, stirring until the sugar dissolves (do not boil). Remove from heat and let cool to room temperature. Place the peeled, thinly sliced peach in a small nonreactive container and pour the cooled pickling liquid over it. Let sit at least 15 minutes (up to 2 hours refrigerated) so slices soften and absorb flavor. Drain before plating, reserving a teaspoon of pickling liquid to drizzle if desired.

Combine 1 tsp aji amarillo paste with 3 tbsp Japanese mayonnaise, 1 tsp lime juice, 1 tsp water, 1/2 tsp honey and 1/8 tsp salt in a small bowl. Whisk until smooth and adjusted to a slightly pourable consistency; add an extra 1/2 tsp water if too thick. Taste and adjust heat or sweetness as needed. Chill until ready to plate.

Prepare arils and seasoning: Put 1/2 cup pomegranate arils in a small bowl. Lightly toss with 1 tsp extra virgin olive oil, 1/8 tsp fine sea salt and a pinch (1/8 tsp) of freshly ground pepper to brighten flavor. Keep refrigerated until plating.

Plate the ceviche: Spoon the drained cured madai onto chilled plates or a shallow bowl, arranging slices or dices neatly (about 3–4 oz per serving). Place 3–4 pickled peach slices alongside or atop the fish.

Add pomegranate and sauce: Scatter pomegranate arils over and around the fish. Dot or lightly drizzle the amarillo sauce across the fish (use a squeeze bottle or spoon to create small quenelles or streaks).

Finish and serve: Drizzle a little reserved pickling liquid or a few drops of lime/yuzu if extra acidity is desired. Garnish with remaining cilantro leaves and microgreens. Serve immediately so the fish retains delicate texture. Estimated portion per plate is about 3–4 oz madai with accompaniments.