Yellowtail (Hamachi) Ceviche with Coconut Leche de Tigre

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 for ceviche)
• 1/2 cup olive oil

Leche de Tigre

• 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)

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)

1. 1

   Pickled Radish: Combine sliced radishes, rice vinegar, sugar, and salt in a small bowl. Toss to coat and set aside.

2. 2

   Cilantro Oil: Blanch cilantro leaves in boiling water for 30 seconds. Transfer immediately to an ice bath. Squeeze out excess water. Add to a blender with olive oil and blend on high for 3 to 4 minutes. Strain through a coffee filter into a bowl and set aside.

3. 3

   Leche de Tigre: Char the whole shallot under a broiler or on a grill until the outside is blackened. Remove the skin. The inside should be soft and jammy.Add charred shallot to a blender with ginger, reserved yellowtail piece, shiro dashi, coconut milk, coconut water, scallion, lemon juice, agave, miso, and cilantro stems. Blend until smooth. Strain through a fine mesh strainer into a bowl. Add the juice of 1 lime. Taste and adjust with more lime if more if needed. Season with salt.

4. 4

   Ceviche: Combine hamachi cubes, brunoised shallot, chopped cilantro stems, and coconut pieces in a bowl. Pour the leche de tigre over the mixture and gently toss. Marinate for 10 minutes in the refrigerator.Serve with a drizzle of cilantro oil, pickled radish, and a squeeze of fresh lime. You can serve these in a shareable bowl or individually in shells or small ramekins. And that is it!