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Ingredients
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Ceviche
To Serve
Method
Ceviche
- 1
Prepare fish
Pat the yellowtail dry with paper towels. Using a very sharp knife, trim any sinew and cut the yellowtail into 1/4-inch dice (small, uniform cubes). Place the diced fish in a chilled bowl and keep refrigerated while preparing the other ingredients.
- 2
Prepare aromatics and avocado
Finely mince the shallot and place it in a small bowl. If using jalapeño, remove seeds for less heat and slice very thinly. Chop the cilantro leaves (reserve a small amount for garnish). Halve the avocado, remove the pit, scoop the flesh into a bowl and gently dice into 1/4-inch pieces; sprinkle with a little lime juice (about 1/2 tbsp) to prevent browning and keep fresh.
- 3
Make dressing
In a separate small bowl whisk together the fresh lime juice (4 tbsp), yuzu or lemon juice (1 tbsp), extra-virgin olive oil (1 tsp), kosher salt (1/2 tsp) and white pepper (1/4 tsp) until combined. Taste and adjust seasoning — it should be bright and tangy, slightly salty. If you prefer a touch of sweetness, add a tiny pinch of sugar (optional).
- 4
Combine
Remove the diced yellowtail from the refrigerator. Gently fold the minced shallot, chopped cilantro (reserve garnish), and sliced jalapeño (if using) into the diced yellowtail. Pour the dressing over the fish and fold gently to coat, taking care not to bruise the fish. Let the mixture sit chilled for 3–5 minutes — the citrus will slightly firm the edges but this is essentially a ceviche-style cold preparation, not a prolonged cure.
- 5
Add avocado and finish
Just before serving, gently fold the diced avocado into the fish mixture so it stays intact. Sprinkle toasted sesame seeds over the top and adjust salt to taste. Drizzle the teaspoon of olive oil if desired for additional sheen. Spoon a small portion into chilled serving spoons, onto wonton chips, or atop cucumber slices. Garnish with micro cilantro or reserved cilantro leaves and a thin sliver of jalapeño if desired.
To Serve
- 6
Arrange 12 won ton chips or cucumber slices on a serving plate. Portion the yellowtail-avocado ceviche into small mounds (about 1–1.5 oz each) onto the chips or slices. Serve immediately with lime wedges on the side for extra brightness.
