Hamachi Ceviche With Poblano Shooter Recipes

WATERMELON TUNA CEVICHE

Steps:

• With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
• Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
• Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
• Serve with chips or just in a bowl.

CEVICHE SHOOTER

Steps:

• Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout.
• Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

HAMACHI (YELLOWTAIL) CEVICHE

Steps:

• Mix lime juice, coconut milk, shallot, cilantro and jalapeño in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.