Stuffed Lychee With Hamachi Ceviche Recipes

LYCHEE CEVICHE

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

Steps:

• Drain lychees.
• In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
• Stuff lychees.

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

TILAPIA CEVICHE

Steps:

• Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
• Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
• Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

HAMACHI (YELLOWTAIL) CEVICHE

Steps:

• Mix lime juice, coconut milk, shallot, cilantro and jalapeño in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.