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Yellowtail (Hamachi) Ceviche with Coconut Leche de Tigre

By: Nadia Aidi
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Servings: 4 servings
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.
Prep 30 minutes
Cook 12 minutes
Additional Time 30 minutes
Total 1 hour 12 minutes
Hamachi yellowtail ceviche in scallop shells arranged on a silver serving tray with lime wedges and cilantro oil.

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