Yellowtail Ceviche in a Young Coconut Recipe

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

for the jalapeño oil:
4 jalapeños
½ cup|120 ml grapeseed oil
¼ teaspoon kosher salt

for the ceviche:
1 pound|454 grams sushi grade yellowtail
¼ cup|60 ml extra virgin olive oil
1 cup|237 ml fresh pineapple juice
¼ cup|60 ml fresh lime juice
¼-inch fresh ginger
1 jalapeño, diced
2 young coconuts, halved
1 cup jicama, diced
¼ cup diced red onion
3 heirloom carrots, shaved
8 sprigs micro cilantro
¼ cup cancha (crispy Peruvian corn)
4 borage flowers
kosher salt
fried plantain chips

Directions

1. Make the jalapeño oil: Blend the chilies with oil and salt. Pass through cheese cloth into a container sitting over ice to not dull the bright green color.
2. Cut fish into long, thin strips and set aside.
3. Blend fresh pineapple juice with chopped ginger, jalapeño, lime, and ½ teaspoon of salt. Emulsify with extra virgin olive oil.
4. Dice jicama and onion and combine in a large bowl with shaved carrot and fish. Add pineapple juice mixture to fish and vegetables. Flash marinate for 2 minutes. Salt to taste.
5. Plate and serve in 4 coconut halves and top with crispy Peruvian corn, cilantro, borage flowers, and jalapeño oil to garnish. Serve with fried plantain chips.

From How My Ceviche Obsession Transformed My Life

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