• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 20
    OK

    Yellowtail Ceviche Tacos

    This Yellowtail Ceviche Taco recipe, is a new spin on the classic fish tacos. Made with  bright ceviche and then stuffed into crispy fried taco-shaped wontons, this Asian fusion dish will have you reaching for more. 

     

    Today, Mendin is a hometown hero both in Miami and San Juan. Making both his cities proud, he – alongside his business partners Andreas Schreiner and Sergio Navarro – has taken numerous culinary concepts to critical acclaim (Pubbelly, Pubbelly Sushi, Barceloneta, Macchialina, PB Steak, L’echon Brasserie). He has been a recognized semi-finalist of the James Beard Foundation’s “Best Chef South” for five consecutive years (2011-2015) and has received national acknowledgements from Food & Wine, Travel + LeisureDepartures, and The Cooking Channel among many others.
     

     


    Ingredients
    Tacos
    2
    pounds
    yellowtail fillet, finely chopped
    1/2
    red onion, finely chopped
    1
    fresh jalapeño pepper, finely chopped
    2
    limes, one juiced, other cut in small wedges
    1/2
    cup
    yellowtail ceviche sauce (recipe below)
    1
    tablespoon
    yuzu juice
    1 1/2
    teaspoons
    Schichimi (Japanese 7 spice blend that can be purchased in Asian markets)
    1/2
    bundle
    cilantro, finely chopped
    25
    gyoza wrappers
    1/2
    head
    Romaine lettuce, finely shredded
    8
    red radishes, julienned
    Ceviche Sauce
    1
    liter
    rice wine vinger
    1/2
    liter
    soy sauce
    1
    tablespoon
    minced garlic
    1/2
    tablespoon
    minced ginger
    1
    tablespoon
    sesame oil
    1
    tablespoon
    yuzu juice
    Shisho Guacamole
    3
    hass avocados
    1
    bundle
    shisho
    2
    limes, juiced
    *
    salt and pepper to taste
    Directions
    For the Ceviche Sauce: Mix all ingredients until well blended.
    For Tacos: Combine all ingredients from fish up to and including cilantro. Set aside in refrigerator for at least 30 minutes. Meanwhile, set oil to fry at 350° and fry gyoza skins in shape of a taco until golden brown. Drain and set aside to cool.
    For the Shisho Guacamole: Add all ingredients to a food processor and mix until there is a creamy consistency.
    To Plate: Line the bottom of each taco shell with shiso guacamole at then fill rest of shell with ceviche mixture. Garnish with a sprinkling of shredded Romaine and radishes. Stand tacos up by placing two shot glasses on the corners of a square plate, much like bookends. Fill one shot glass with lime wedges and the other with spicy aji panca sauce (one part aji panca paste and one part Sriracha hot sauce.) Place tacos in between shot glasses and serve immediately.

    The base number of servings for this recipe is 20
    OK

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