One Dish Meal

Chef Vadim Shin

Brand Chef Yazu Mumbai/Goa

Hamachi Ceviche

A Light Yellow-Tail Delight

Ingredients

• 60 g diced yellow tail fish

• 10 g fresh onion juliennes

• 5 g fresh cilantro

• 15 g fresh red radish, sliced

• 10 g black tobiko

• 7 g crispy onion

• 2 g garlic chips

• 2 g crispy wonton

• 2 g micro greens

For the ceviche dressing (mix all ingredients until sugar is dissolved)

• 50 ml lemon juice

• 5 g chopped garlic

• 1 g chopped Thai fresh red chilli

• 1 g lemon grass

• 3 ml yuzu vinegar

• 1 g kaffir lime

• 2 g fresh cilantro

• 1 ml Kikkoman soy sauce

• 1 g sugar

Method

Cut the fish in dices and mix with fresh juliennes of onion and 30 ml ceviche dressing.

Choose a plate with a flat base and 1" ht. edges.

Place a round shape steel mould on the plate and put the mixture inside, slightly press it on top.

Place the sliced red radish on top, then fill up with the rest of the condiments/ingredients according to your imagination and preference.

Pour the rest of the ceviche dressing on the plate around the mould.

Slowly remove the mould, and garnish from the side with micro greens.