Name: Yellowtail Ceviche with Coconut Leche de Tigre Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion (Japanese and Latin American)
Ingredients: 6 radishes, thinly sliced; 3 tbsp rice vinegar; 1 tsp sugar; 1 tsp salt; 1 bunch cilantro (leaves and stems separated, stems reserved); 1/2 cup olive oil; 1 whole shallot; 1/2 inch ginger, peeled; 1 oz yellowtail (reserved from fillet); 1/4 bunch cilantro stems (reserved from cilantro oil); 1 scallion; 2/3 cup coconut water (from young coconut); 1/4 cup coconut milk; 2 lemons, juiced; 1 tbsp shiro dashi (or white soy sauce); 1 tsp agave syrup; 2 tsp white miso; 1-2 limes, juiced; Salt, to taste; 15 oz hamachi (yellowtail, cut into 1/4 inch cubes); 1 shallot, brunoised; 1/4 bunch cilantro stems, finely chopped (reserved from cilantro oil); Coconut flesh from young coconut, cut into small pieces

Ingredients

6 radishes (thinly sliced)

3 tbsp rice vinegar

1 tsp sugar

1 tsp salt

1 bunch cilantro (leaves and stems separated, stems reserved for ceviche)

1/2 cup olive oil

1 shallot (whole)

1 oz yellowtail (reserved from fillet)

1/2 inch ginger (peeled)

1/4 bunch cilantro stems (reserved from cilantro oil)

1 scallion

2/3 cup coconut water (from young coconut)

1/4 cup coconut milk

2 lemon (juiced)

1 tbsp shiro dashi (or white soy sauce)

1 tsp agave syrup

2 tsp white miso

1-2 limes (juiced)

Salt (to taste)

15 oz hamachi (yellowtail, cut into 1/4 inch cubes)

1 shallot (brunoised)

1/4 bunch cilantro stems (finely chopped, reserved from cilantro oil)

Coconut flesh from young coconut (cut into small pieces)

Instructions

Step 1: Pickled Radish: In a small bowl, combine the thinly sliced radishes with rice vinegar, sugar, and salt. Toss well to coat and set aside to pickle while you prepare the rest of the dish.

Step 2: Cilantro Oil: Blanch the cilantro leaves in boiling water for 30 seconds, then immediately transfer them to an ice bath to halt cooking. Squeeze out excess water and blend the leaves with olive oil on high for 3 to 4 minutes. Strain the mixture through a coffee filter into a bowl and set aside.

Step 3: Leche de Tigre: Char the whole shallot under a broiler or grill until the outside is blackened. Remove the skin; the inside should be soft and jammy. In a blender, combine the charred shallot, peeled ginger, reserved yellowtail piece, shiro dashi, coconut milk, coconut water, scallion, lemon juice, agave syrup, white miso, and cilantro stems. Blend until smooth, then strain through a fine mesh strainer into a bowl. Add the juice of 1 lime, taste, and adjust with additional lime juice if needed. Season with salt to taste.

Step 4: Ceviche Assembly: In a bowl, mix the hamachi cubes, brunoised shallot, chopped cilantro stems, and coconut flesh. Pour the leche de tigre over the mixture and gently toss to combine. Refrigerate and let it marinate for 10 minutes.

Step 5: To Serve: Plate the ceviche in a bowl or individual dishes. Top with a drizzle of cilantro oil, some pickled radish, and a squeeze of fresh lime for a bright finish.

Tips & Variations

Use the freshest yellowtail you can find to ensure a clean, delicate flavor and safe raw consumption.

If shiro dashi is unavailable, substitute with white soy sauce for a similar umami depth.

For a spicier twist, add a small amount of finely chopped fresh chili or a dash of chili oil to the leche de tigre.

Serve with tortilla chips or on crispy tostadas for added texture and presentation appeal.

FAQs

Can I use other fish instead of yellowtail?

Yes, other firm white fish like sea bass, snapper, or halibut work well in ceviche. Make sure the fish is fresh and sushi-grade for the safest and best results.

What is leche de tigre?

Leche de tigre is the citrus-based marinade that “cooks” the fish in ceviche. In this recipe, it includes coconut water and milk along with traditional citrus and umami ingredients, giving it a creamy, bright flavor.