Yellowtail Ceviche
Ceviche di ricciola
Pristine yellowtail dressed at the last moment with chilled leche de tigre, compressed cucumber, pickled red onion and avocado.
Pristine yellowtail dressed at the last moment with chilled leche de tigre, compressed cucumber, pickled red onion and avocado.
Written for 6 starter portions
Ingredients
Ceviche
- Sashimi-grade yellowtail, skinless, boneless, cut into 1.5-2 cm cubes600 g
- Fine sea salt6 g
- Peruvian Leche de Tigre, very cold250 ml
- Compressed Cucumber, drained120 g
- Quick Pickled Red Onion, drained80 g
- Avocado, cut into neat cubes150 g
- Ají limo or red chilli, very thinly sliced10 g
- Fresh coriander leaves10 g
- Toasted corn40 g
- Extra-virgin olive oil10 ml
- Lime zest, finely grated1 g
Method
Keep the fish and serving bowls very cold. Season the yellowtail with salt 2-3 minutes before finishing.
Add enough cold leche de tigre to coat and lightly pool around the fish. Toss gently for 20-30 seconds only.
Divide the yellowtail and leche de tigre between six chilled shallow bowls.
Arrange the compressed cucumber, pickled red onion and avocado around the fish. Finish with chilli, coriander and toasted corn.
Drizzle with a little olive oil and add the lime zest immediately before serving.
Chef’s notes
- This dish depends on impeccable raw fish and strict refrigeration.
- Do not leave the yellowtail sitting in the leche de tigre. Dress and serve immediately.
- Keep the garnish restrained so the fish remains the centre of the plate.
Allergens and diet
Fish.
Last refined · September 2026