Oz
02-05-2010, 05:55 PM
http://img231.imageshack.us/img231/9291/6a00d83451bc0669e200e54.jpg
Yellowtail ceviche with avocado and tomatillo sauce
For the ceviche
1.5 to 2 pounds of yellowtail, cut into bite-size chunks
2 cups of lime juice
salt to taste
1/2 medium red onion, finely diced
a handful of cilantro, chopped
one or two jalapeno, finely chopped
for the tomatillo salsa
6-7 tomatillos, husk removed and washed well
1 large medium-hot chili (optional)
2-3 ripe avocados
plus a bit of extra virgin olive oil to finish
Marinate the yellowtail in the lime juice for about 1/2 hour, until the fish meat is opaque.
While the fish is marinating, char the tomatillos and chili over the flame or on a pan.
When the tomatillos are brown in patches on the outside, add them to a blender and
blend until smooth. Add salt to taste. You can also char the chili, remove the burnt
skin, and add it into the salsa if you want to make it hot.
When the fish is ready, the meat should be slightly opaque and the texture should be
somewhere between cooked fish and sashimi. Drain out the lime juice and discard the
juice. Mix the fish with the red onion, add salt, and perhaps a bit more lime juice to
taste. You can add some of the chopped jalapeno if you want to make it spicy. Add
the cilantro and mix well right before serving.
To serve, line a large serving plate with peeled avocado slices, top the slices generously
with the tomatillo salsa, then spoon the ceviche on top of the avocado and salsa. If you
like olive oil as much as we do, you can pour a bit of extra virgin olive oil on everything like
we did.
Yellowtail ceviche with avocado and tomatillo sauce
For the ceviche
1.5 to 2 pounds of yellowtail, cut into bite-size chunks
2 cups of lime juice
salt to taste
1/2 medium red onion, finely diced
a handful of cilantro, chopped
one or two jalapeno, finely chopped
for the tomatillo salsa
6-7 tomatillos, husk removed and washed well
1 large medium-hot chili (optional)
2-3 ripe avocados
plus a bit of extra virgin olive oil to finish
Marinate the yellowtail in the lime juice for about 1/2 hour, until the fish meat is opaque.
While the fish is marinating, char the tomatillos and chili over the flame or on a pan.
When the tomatillos are brown in patches on the outside, add them to a blender and
blend until smooth. Add salt to taste. You can also char the chili, remove the burnt
skin, and add it into the salsa if you want to make it hot.
When the fish is ready, the meat should be slightly opaque and the texture should be
somewhere between cooked fish and sashimi. Drain out the lime juice and discard the
juice. Mix the fish with the red onion, add salt, and perhaps a bit more lime juice to
taste. You can add some of the chopped jalapeno if you want to make it spicy. Add
the cilantro and mix well right before serving.
To serve, line a large serving plate with peeled avocado slices, top the slices generously
with the tomatillo salsa, then spoon the ceviche on top of the avocado and salsa. If you
like olive oil as much as we do, you can pour a bit of extra virgin olive oil on everything like
we did.