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Hamachi Ceviche
  • 1 shallot, cut in half & sliced thinly across the grain (about 1/4 cup worth)
  • 1 tbsp finely chopped jalapeño (to taste)
  • 1 tbsp finely chopped Anaheim chilli (same as above)
  • 2 tbsp toasted corn nuts, round coarsely
  • 1/2 cup good quality coconut milk
  • 1/2 cup coarsely chopped fresh coriander (leaves and delicate stem)
  • 1 tbsp chipotle or ancho chilli powder

4 servings

  1. Slice the Hamachi loin into quarter-inch thick slices. Reserve, in the refrigerator. (You should have 24 to 30 slices, depending on the thickness of the loin.)
  2. Combine the shallot, jalapeño and Anaheim chilli. Wearing a latex glove, add the pinch of grey salt, and mash the shallots and chillies together.
  3. Let sit for 10 minutes then add the lime juice and the olive oil.
  4. Fifteen minutes before you are ready to serve the ceviche, immerse the fish to the shallot-chilli marinade.

To finish:

  1. Arrange 4 bowls on the counter.
  2. Add an equal number of hamachi pieces to each bowl, along with some of the marinade.
  3. Drizzle some coconut milk over and around the hamachi.
  4. Add 4 to 5 pieces of avocado to the bowl.
  5. Sprinkle some corn nuts over top of the ceviche.

Finish the dish with a few pieces of chopped coriander and a dusting of the chipotle. Serve with a lime wedge as garnish.

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