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–+ servings

Yellowtail (Hamachi) Ceviche with Coconut Leche de Tigre

Yellowtail cured in a coconut water leche de tigre with charred shallot, white miso, and shiro dashi, finished with cilantro oil, pickled radish, and fresh coconut.
Servings: 4 servings
By: Nadia Aidi
Hamachi yellowtail ceviche in scallop shells arranged on a silver serving tray with lime wedges and cilantro oil.
Prep 30 minutes
Cook 12 minutes
Additional Time 30 minutes
Total 1 hour 12 minutes

Equipment

Ingredients 

Pickled Radish

  • 6 radishes, thinly sliced
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt

Cilantro Oil

  • 1 bunch cilantro, leaves and stems separated, stems reserved for ceviche
  • 1/2 cup olive oil

Leche de Tigre

  • 1 shallot, whole
  • 1 oz yellowtail, reserved from fillet
  • 1/2 inch ginger, peeled
  • 1/4 bunch cilantro stems, reserved from cilantro oil
  • 1 scallion
  • 2/3 cup coconut water, from young coconut
  • 1/4 cup coconut milk
  • 2 lemon, juiced
  • 1 tbsp shiro dashi, or white soy sauce
  • 1 tsp agave syrup
  • 2 tsp white miso
  • 1-2 limes, juiced
  • salt, to taste

Ceviche

  • 15 oz hamachi, yellowtail, cut into 1/4 inch cubes
  • 1 shallot, brunoised
  • 1/4 bunch cilantro stems, finely chopped, reserved from cilantro oil
  • coconut flesh from young coconut, cut into small pieces

Instructions

  • Pickled Radish: Combine sliced radishes, rice vinegar, sugar, and salt in a small bowl. Toss to coat and set aside.
    6 radishes, 3 tbsp rice vinegar, 1 tsp sugar, 1 tsp salt
  • Cilantro Oil: Blanch cilantro leaves in boiling water for 30 seconds. Transfer immediately to an ice bath. Squeeze out excess water. Add to a blender with olive oil and blend on high for 3 to 4 minutes. Strain through a coffee filter into a bowl and set aside.
    1 bunch cilantro, 1/2 cup olive oil
  • Leche de Tigre: Char the whole shallot under a broiler or on a grill until the outside is blackened. Remove the skin. The inside should be soft and jammy.
    Add charred shallot to a blender with ginger, reserved yellowtail piece, shiro dashi, coconut milk, coconut water, scallion, lemon juice, agave, miso, and cilantro stems. Blend until smooth. Strain through a fine mesh strainer into a bowl. Add the juice of 1 lime. Taste and adjust with more lime if more if needed. Season with salt.
    1 shallot, 1 oz yellowtail, 1/2 inch ginger, 1/4 bunch cilantro stems, 1 scallion, 2/3 cup coconut water, 1/4 cup coconut milk, 2 lemon, 1 tbsp shiro dashi, 1 tsp agave syrup, 2 tsp white miso, 1-2 limes, salt
  • Ceviche: Combine hamachi cubes, brunoised shallot, chopped cilantro stems, and coconut pieces in a bowl. Pour the leche de tigre over the mixture and gently toss. Marinate for 10 minutes in the refrigerator.
    Serve with a drizzle of cilantro oil, pickled radish, and a squeeze of fresh lime. You can serve these in a shareable bowl or individually in shells or small ramekins. And that is it!
    15 oz hamachi, 1 shallot, 1/4 bunch cilantro stems, coconut flesh from young coconut

Nutrition

Calories: 423kcal, Carbohydrates: 11g, Protein: 24g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 56mg, Sodium: 1000mg, Potassium: 581mg, Fiber: 2g, Sugar: 6g, Vitamin A: 85IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info