Yellowtail Ceviche

Name: Yellowtail Ceviche
Ingredients: 1/2 lb. sushi-grade yellowtail (also known as hamachi), diced small; 1 medium jalapeno, seeds removed, minced; 1 1/4 teaspoon yuzu juice (Japanese lime); 2 tablespoons jackfruit, diced; 6 leaves Vietnamese mint, chiffonaded; 1 teaspoon fish sauce; 1 bag small prawn crackers, found in Asian markets; oil for frying

8 ingredients

5 steps

Ingredients

1/2 lb. sushi-grade yellowtail (also known as hamachi), diced small
1 medium jalapeno, seeds removed, minced
1 1/4 teaspoon yuzu juice (Japanese lime)
2 tablespoons jackfruit, diced
6 leaves Vietnamese mint, chiffonaded
1 teaspoon fish sauce
1 bag small prawn crackers, found in Asian markets
oil for frying

Directions

1

Combine all ingredients, except prawn crackers and oil, in bowl until thoroughly mixed.
2

Refrigerate until ready to assemble.
3

Fry prawn crackers in very hot oil until fully puffed.
4

Drain on paper towel and reserve until ready to assemble.
5

Spoon a small amount of ceviche on to each prawn cracker and serve.