Yellowtail Ceviche with Coconut Leche de Tigre Recipe
This Yellowtail (Hamachi) Ceviche with Coconut Leche de Tigre is a refreshing and vibrant dish featuring tender cubes of fresh yellowtail marinated in a rich, flavorful leche de tigre made from charred shallot, coconut milk, citrus juices, and miso. Accompanied by pickled radish, cilantro oil, and fresh coconut pieces, this ceviche beautifully balances bright acidity, creamy coconut notes, and herbal freshness, making it a perfect appetizer or light meal with a fusion of Japanese and Latin American flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Fusion (Japanese and Latin American)
- Diet: Gluten Free
Ingredients
Scale
Pickled Radish
- 6 radishes, thinly sliced
- 3 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
Cilantro Oil
- 1 bunch cilantro (leaves and stems separated, stems reserved)
- 1/2 cup olive oil
Leche de Tigre
- 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
Ceviche
- 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
- Pickled Radish: Combine the thinly sliced radishes with rice vinegar, sugar, and salt in a small bowl. Toss the mixture well to coat the radishes evenly and set aside to marinate while you prepare the other components.
- Cilantro Oil: Blanch the cilantro leaves in boiling water for 30 seconds to brighten their color and flavor, then immediately transfer them to an ice bath to stop the cooking process. Squeeze out the excess water thoroughly, then place the leaves in a blender with olive oil. Blend on high speed for 3 to 4 minutes until smooth. Strain the blended oil through a coffee filter into a bowl to achieve a clear, vibrant green cilantro oil and set aside.
- Leche de Tigre: Char the whole shallot either under a broiler or on a grill until the outside is blackened, which will mellow its sharpness and bring out a jammy sweetness. Remove and peel off the skin, revealing the soft interior. Add this charred shallot along with peeled ginger, reserved yellowtail piece, shiro dashi, coconut milk, coconut water, scallion, lemon juice, agave syrup, white miso, and cilantro stems into a blender. Blend the mixture until completely smooth, then strain through a fine mesh strainer into a bowl. Add the juice of 1 lime and taste, adjusting with additional lime juice and salt as needed to balance the flavors.
- Ceviche Assembly: In a bowl, combine the yellowtail cubes with brunoised shallot, finely chopped cilantro stems, and small pieces of fresh coconut flesh. Pour the prepared leche de tigre over the mixture and gently toss everything together to coat the fish evenly. Refrigerate the ceviche for 10 minutes to allow flavors to meld and the fish to cure slightly.
- Serving: Serve the ceviche chilled with a drizzle of cilantro oil, a side of pickled radish, and a squeeze of fresh lime. This dish can be presented in a shareable bowl for communal enjoyment or individually plated in shells or small ramekins for an elegant appetizer presentation.
Notes
- Be sure to use fresh, sushi-grade yellowtail for safety and optimal flavor in this raw preparation.
- If shiro dashi is unavailable, substitute with white soy sauce or a mild fish sauce for umami depth.
- The cilantro oil adds vibrant color and a fresh herbal note—do not skip this step for the best flavor contrast.
- You can adjust the level of citrus in the leche de tigre to your preference for more or less acidity.
- For a spicier kick, consider adding a small amount of finely chopped fresh chili to the leche de tigre or ceviche mixture.
- The pickled radishes provide a crunchy, tangy contrast that complements the creamy coconut and tender fish.
Keywords: Yellowtail ceviche, Hamachi ceviche, Coconut leche de tigre, Pickled radish, Cilantro oil, Seafood appetizer, Raw fish dish, Japanese-Latin fusion, Gluten free ceviche
