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Ingredients
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Ceviche
Vegetables & Fruit
Herbs & Garnish
Finishing Oil & Seasoning
Method
Ceviche
- 1
Prep and cure the fish
Place the yellowtail cubes in a non-reactive bowl. Add kosher salt, sugar, grated ginger and mirin (if using). Toss gently to coat. Pour the fresh lime and lemon juice over the fish, stir once to distribute, cover with plastic wrap and refrigerate for 12–18 minutes until the edges of the fish become opaque but the centers remain slightly translucent. Stir gently once halfway through to ensure even 'cooking.'
- 2
Drain
After 12–18 minutes, tilt the bowl and drain about half of the citrus liquid from the fish (reserve a few tablespoons of the liquid to adjust dressing later if needed). Transfer the lightly cured fish to a clean bowl, leaving most of the curing liquid behind so the ceviche does not become soggy.
Vegetables & Fruit
- 3
Prepare produce
While the fish is curing, pit and halve the cherries, trim and thinly slice the snow peas on the bias, thinly slice the red shallot, and if using, mince the jalapeño. If using fresh corn, blanch kernels in boiling water 30–60 seconds then shock in ice water and drain; if using frozen, thaw and drain thoroughly.
- 4
Gently fold the cherries, snow peas, corn kernels, shallot and jalapeño into the drained yellowtail. Combine carefully so you don’t break the fish pieces.
Herbs & Garnish
- 5
Add chopped cilantro and microgreens (if using) to the ceviche mixture. Sprinkle in the lime zest and toasted sesame seeds or toasted corn nuts for crunch. Toss lightly to combine.
Finishing Oil & Seasoning
- 6
Whisk together the extra-virgin olive oil (or grapeseed), soy sauce (or tamari), and freshly ground black pepper. Drizzle over the ceviche and gently toss to coat. Taste and adjust seasoning with a pinch more salt, a squeeze of lime juice, or a teaspoon of reserved curing liquid if the mixture needs more acidity.
- 7
Let the assembled ceviche rest in the refrigerator 5–10 minutes so flavors meld (do not cure longer or the fish will overcook). Serve chilled as a happy hour small plate, portioned into small bowls or on crostini. Garnish each serving with a few extra microgreens and a light sprinkle of toasted sesame seeds or corn nuts.