Yellowtail Ceviche

 
  • Cooking and Prep: 40 m
  • Serves: 2
  • No Allergens

Learn how to prepare a delicious high-end ceviche right at home.

Watch the full cook along on Rosh Chodesh Club

Download a PDF of this recipe for easy reference.

Ingredients (12)

Yellowtail Ceviche

Sommelier Suggests

Start Cooking

Prepare the Yellowtail Ceviche

  1. Butcher yellowtail to extract the loin as demonstrated in the episode or have it done at the store.

  2. Chop the cayenne peppers and jalapeño (with seeds if you prefer heat, without if you just want the flavor without the burn), red onion, kohlrabi, tomato, and cilantro leaves and place them together in a bowl. (NOTE: Play with different ingredients to make all new combinations and find your ideal roll!)

  3. Squeeze a full key lime (two halves) over the mixture along with two pinches of salt (or to taste), a tablespoon of olive oil and mix thoroughly.

  4. Bring a pan to medium heat and add a thin layer of olive oil.

  5. Place corn tortillas in the pan. Flip periodically until crispy. Remove tortillas and place on plate or in bowl.

  6. Add a few heaping tablespoons of your mixture to each tortilla. Add a quartered key lime to each tortilla to be squeezed onto the serving after the first bite or two, if needed.



 
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