Roy’s Ahi and Shrimp Ceviche
Chef Roy Yamaguchi's delicious fusion Ceviche is fresh and full of flavor!
|8||Ounce||Sashimi Grade Ahi, diced, medium cubes|
|1||Pound||cooked large shrimp, no shells, diced|
|1||Bunch||of cilantro, chopped|
|4||Teaspoon||fresh mint, chopped|
|3||piece(s)||green onions (green part only), minced|
|2||each||limes (juice and zest)|
|2||each||lemons (juice and zest)|
|1⁄2||each||red onion, finely minced|
|1⁄2||each||red bell pepper, finely diced|
|1⁄2||each||avocado, diced small|
|1⁄4||Cup||fresh ripe mango, diced small|
|1⁄4||Cup||yellow bell pepper, finely diced|
|2||piece(s)||Hawaiian chili pepper, minced|
|each||Hawaiian salt to taste and for the rim of the glass|
|each||Nori sheets, cut into strips|
|each||Roasted sesame seeds|
|each||Won ton skins, fried for chips|
|each||Kaiware Sprouts, cleaned|
- Combine all of the above Ceviche ingredients in a bowl.
- Refrigerate for 10 minutes.
- Divide portions and serve in chilled martini glasses.
- Rim the glass with the Hawaiian salt and garnish with nori strips, roasted sesame, kaiware sprouts and won ton chips.