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Yellowtail Ceviche in a Young Coconut Recipe

Ginger, jalapeño oil, and plantain chips makes this hearty ceviche suitable for all seasons.
February 13, 2016, 1:12am
Yellowtail Ceviche in a Young Coconut Recipes

Servings: 4


1 pound sushi grade yellowtail
1/4 cup extra virgin olive oil
1 cup fresh pineapple juice
1/4 cup fresh lime juice
1/4 inch fresh ginger
1 jalapeño, diced
2 young coconuts, halved
1 cup jicama, diced
1/4 cup red onion, diced
3 heirloom carrots, shaved
8 sprigs micro cilantro
1/4 cup cancha (crispy Peruvian corn)
4 borage flowers
kosher salt
Fried plantain chips

for the jalapeño oil:


4 jalapeños
1/2 cup grapeseed oil
1/4 teaspoon kosher salt


1. Blend chiles with oil and salt. Pass through cheese cloth into a container sitting over ice to not to 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 1/2 teaspoon of salt. Emulsify with extra virgin olive oil.

4. Dice jicama and onion and combine in 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.

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