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Yellowtail Ceviche
Ingredients
- ¼ cup rice vinegar
- 2 limes--1 juiced, 1 sliced into wedges
- 2 tablespoons soy sauce
- 1¾ teaspoons yuzu juice (or 1 teaspoon orange juice with ¾ teaspoon lime juice)
- ½ small garlic clove, very finely chopped
- ¼ teaspoon toasted sesame oil
- One ½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin)
- ¼ medium red onion, very finely chopped
- 1 small jalepeño--halved, seeded and very finely chopped
- ¼ cup finely chopped cilantro, plus extra roughly chopped cilantro for serving
- 1 pound skinless sushi-grade hamachi (yellowtail), chopped into ¼-inch cubes
Directions
Directions aren't available for this recipe.
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