Hiramasa Ceviche
Think ceviche but make it party-ready. This bold, citrus-cured Hiramasa (Yellowtail Amberjack) is tossed with mango, jalapeño, and fresh herbs then piled high onto crunchy tortilla chips. Finished with a creamy yuzu drizzle, these nacho-style bites are light, bright, and loaded with flavor. Perfect for sharing… or not.
Ingredients
- 1 lb Hiramasa (Yellowtail Amberjack), diced into ½-inch cubes
- ½ cup fresh lime juice (about 4 limes)
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1 cup diced mango
- ½ cup diced cucumber
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
- Lime wedges
Instructions
- In a glass or ceramic bowl, combine the diced Hiramasa with the fresh lime juice.
- Cover and refrigerate for 15 minutes, allowing the acid to "cook" the fish.
- After marinating, drain the excess lime juice from the fish.
- Add the red onion, jalapeño, mango, cucumber, and chopped cilantro to the fish.
- Season with salt and pepper to taste. Mix gently to combine.
- Serve immediately with lime wedges on the side.