Roy’s Ahi and Shrimp Ceviche

Chef Roy Yamaguchi's delicious fusion Ceviche is fresh and full of flavor!

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Recipe

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Yield
Servings
Recipe CategoriesAsian Fish & Seafood Local Favorites

Ingredients

Ceviche

8OunceSashimi Grade Ahi, diced, medium cubes
1Poundcooked large shrimp, no shells, diced
1Bunchof cilantro, chopped
4Teaspoonfresh mint, chopped
3piece(s)green onions (green part only), minced
2eachlimes (juice and zest)
2eachlemons (juice and zest)
1⁄2eachred onion, finely minced
1⁄2eachred bell pepper, finely diced
1⁄2eachavocado, diced small
1⁄4Cupfresh ripe mango, diced small
1⁄4Cupyellow bell pepper, finely diced
2piece(s)Hawaiian chili pepper, minced
 eachHawaiian salt to taste and for the rim of the glass

Garnish

 eachNori sheets, cut into strips
 eachRoasted sesame seeds
 eachWon ton skins, fried for chips
 eachKaiware Sprouts, cleaned

Instructions

  1. Combine all of the above Ceviche ingredients in a bowl.
  2. Refrigerate for 10 minutes.
  3. Divide portions and serve in chilled martini glasses.
  4. Rim the glass with the Hawaiian salt and garnish with nori strips, roasted sesame, kaiware sprouts and won ton chips.

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