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Fresh Yellowtail Ceviche three ways!

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FRESH YELLOWTAIL CEVICHE THREE WAYS

So when the Roah boys (the father and his two older brothers… not the teenage Roahs) call you on Tuesday and say, “Let’s fly to LaPaz and get some Dorado Friday!” and you say “NO, I can’t!”… you just stay home and wait for the catch!  They nailed three larger Yellowtail and a Pargo (which I stuffed and grilled whole – the recipe to come later) and I met them at the house when they arrived home.  Right away with very fresh fish you think RAW… period.  So I was so happy to have so much fresh filet that I did it raw three ways.   All classic, easy and really really good.

Classic Baja, Chilean (daughter Caitlin lives in Chile and we had a version there), and Tahitian.  The best is to cube your fish first and chill it.  With the trimmings make some spicy Yellowtail sushi for passed appetizers and the other trimmings chop, bag and freeze for chum.

 

10# fresh Yellowtail fillet

2 dozen limes juiced

1 large sweet onion diced the size of your pinky nail

4 Serrano peppers minced

3 Roma tomatoes

1 red bell pepper minced

2 shallots minced

1 T minced fresh ginger

1 bunch green onion sliced fine

1 bunch cilantro chopped

1 bunch chives minced

1 T fresh lime zest minced

1 can coconut milk

Tabasco

Fish Sauce

Merkin or Chipotle powder

Sea Salt

Ground black pepper

2 T sesame oil

Soy sauce

Catsup

More lime juice

 

Divide the Yellowtail into three bowls and pour over each the juice of the limes.   Should be enough lime juice to cover.  If not up the lime count.  Let that sit on ice for about 20 minutes.

 

Baja.    Toss together with the fish, onion, 2 T minced Serranos, tomatoes, about 1/4 cup catsup, 5-6 blasts of Tabasco, few cranks of black pepper and sea salt.   Stir this around a bit and toss in the cilantro.  Squeeze a couple more limes in and adjust seasonings as you like.  I always remember when surfing in Baja it always seemed to be great.  Of course served with Saltines….

 

Bora Bora.      Take the coconut milk, chives, bell pepper, ginger, shallots, 1 T serranos, sesame oil, a few shots of fish sauce and mix with the fish.   Add a few cranks of black pepper and about a tablespoon of soy.  Once again, adjust the seasonings to your taste.  Great served with grilled torn flour tortillas like a mini taco.

 

Valparaiso, Chile.       Mix the sesame oil, green onions, lime juice and toss together.   Toss with the fish and season with sea salt and the Merkin. Serve this with chips or whole corn tortillas on the oven rack at 350* for about six minutes until crisp.

 

 

These are some that I like to do.   No rules, no ego, no mistakes.  Just fun fresh caught fish.

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