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Roy’s Ahi and Shrimp Ceviche

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

RECIPE RATING

Rate Recipe
4.2

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Roy’s Ahi and Shrimp Ceviche

Summary

Yield
8 Servings

Ingredients

  header
Ceviche
8 ounces
Sashimi Grade Ahi, diced, medium cubes
1 pound
cooked large shrimp, no shells, diced
1 bunch
of cilantro, chopped
4 teaspoons
fresh mint, chopped
3  
green onions (green part only), minced
2  
limes (juice and zest)
2  
lemons (juice and zest)
1⁄2  
red onion, finely minced
1⁄2  
red bell pepper, finely diced
1⁄2  
avocado, diced small
1⁄4 cup
fresh ripe mango, diced small
1⁄4 cup
yellow bell pepper, finely diced
2  
Hawaiian chili pepper, minced
   
Hawaiian salt to taste and for the rim of the glass
  header
Garnish
   
Nori sheets, cut into strips
   
Roasted sesame seeds
   
Won ton skins, fried for chips
   
Kaiware 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.

RECIPE TAGS

  • Asian
  • Fish & Seafood
  • Local Favorites

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