Prepare first
This dish uses 3 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Peruvian Leche de TigreCook preparation
- Compressed Cucumber for CevicheCook preparation
- Quick Pickled Red Onion for CevicheCook preparation
Yellowtail Ceviche
Back to the recipeCooking
Step 1 of 5
Method
1 of 5
Keep the fish and serving bowls very cold. Season the yellowtail with salt 2-3 minutes before finishing.
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What you are cooking with
Ceviche
- 600 g Sashimi-grade yellowtail, skinless, boneless, cut into 1.5-2 cm cubes
- 6 g Fine sea salt
- 250 ml Peruvian Leche de Tigre, very cold
- 120 g Compressed Cucumber, drained
- 80 g Quick Pickled Red Onion, drained
- 150 g Avocado, cut into neat cubes
- 10 g Ají limo or red chilli, very thinly sliced
- 10 g Fresh coriander leaves
- 40 g Toasted corn
- 10 ml Extra-virgin olive oil
- 1 g Lime zest, finely grated