Lychee Ceviche Recipes

LYCHEE CEVICHE

Lychee Ceviche image

Simple and impressive, this ceviche has it all: tender fresh snapper, spicy red pepper, tangy lemon and lime, and sweet lychee fruit.

Provided by Love and Olive Oil

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/2 pound red snapper, skin removed and cut into bite-sized cubes
1/4 cup fresh lime juice (from 2-3 limes)
1/4 cup fresh lemon juice (from 2 lemons)
1 red jalapeno or fresno pepper, thinly sliced
8-10 fresh or canned lychee*, peeled, pitted, and cut into wedges (about 1/2 cup total)
1/4 red onion, thinly sliced
1/4 cup packed fresh cilantro, roughly chopped
1/4 teaspoon grated fresh ginger
1 tablespoon simple syrup or reserved lychee syrup
flake sea salt, for garnish

Steps:

Season fish with sea salt, then combine with lemon and lime juice in a bowl. Add peppers and toss to combine. Cover and refrigerate for 15 to 20 minutes, stirring once or twice, until fish is just opaque on the outside.Add lychee, red onion, chopped cilantro, ginger, and simple syrup and toss to combine.Divide among serving bowls, spooning more juice over top as desired. Sprinkle with flake salt and garnish with more cilantro, as desired.

STUFFED LYCHEE WITH HAMACHI CEVICHE

Stuffed Lychee with Hamachi Ceviche image

Provided by Food Network

Time 1h

Yield 40 servings

Number Of Ingredients 9

Ingredients

1/2 pound sushi grade hamachi, diced (as fresh as possible)
Juice of 2 limes
1 scallion, chopped
1 chive, chopped
1/2 teaspoon cilantro
2 and champagne vinegar
1 tablespoon meyer lemon olive oil
Pinch of salt and pepper to taste
2 cans lychee

Steps:

Scallop half shells
Place scallop shells into the freezer. Pour lychees into a bowl and refrigerate. Remove white connective tissue from the fish. In a separate bowl, whisk remaining ingredients and mix fish in 30 minutes before serving. Refrigerate for 30 additional minutes
The fish should be lightly dressed. Salt and pepper to taste and adjust for balance.

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