GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE
Steps:
- For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
- For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
- Mix the grated daikon and shiso in a small bowl.
- Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.
CEVICHE SHOOTER
Steps:
- Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout.
- Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.
MEXICAN CEVICHE TACOS
Provided by Jill Dupleix
Categories Fish Appetizer Marinate No-Cook Cocktail Party High Fiber Dinner Lunch Seafood Tuna Party Lemon Juice Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
- Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.
HAMACHI (YELLOWTAIL) CEVICHE
It's been so hot this summer, i've been trying to think of light meals that don't require cooking. This is an adaptation of a Michael Symon recipe and it's a really yummy appetizer or meal. Super simple. Just make sure you have a nice piece of fish.
Provided by Panks
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 31.7, Fat 1.7, SaturatedFat 1.4, Sodium 2.7, Carbohydrate 5.2, Fiber 1.2, Sugar 1, Protein 0.6
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