Hawaiian Grown "Hamachi Ceviche with Kunia Watermelon Salsa"
Source
Hawaiian Grown Executive Chef Grant Kawasaki
Summary
| Yield | |
|---|---|
| Source | Hawaiian Grown Executive Chef Grant Kawasaki |
| Prep time | 15 minutes |
Description
Ceviche has been known to be a popular dish in the Caribbean that uses fish and a host of other seafood that is marinated in a citrus based dressing which "cures" the proteins via the acid in the fruits of choice. This firms the texture of the seafood and also gives it a big burst of flavor. We interpret this method in our own Hawaiian Grown way and add an unusual but brilliantly delicious star to the ceviche's profile, Kunia watermelon from Aloun farms. Broke the mouth! Delicious! Don't knock it until you try it!
Ingredients
| 8 | oz | fresh hamachi (yellowtail- sushi grade) cut into thin slices |
| 2 | T | lemon juice (fresh) |
| 2 | T | lime juice (fresh) |
| 1 | t | serrano pepper (minced) seeded for mild heat |
| 1 | t | jalapeno (minced) seeded for mild heat |
| 8 | oz | kunia watermelon (diced) |
| 2 | oz | ewa sweet onion- small (diced) |
| 0.25 | c | cilantro (chopped) |
| 0.25 | c | green onions (thinly cut) |
| 1 | t | fish sauce (patis) |
| 1 | T | olive oil (light) |
| 2 | clv | fresh garlic (crushed) |
| 1 | c | cherry tomato (diced) |
| 0 | salt (to taste) | |
| 0 | black pepper (to taste) |
Instructions
In a shallow bowl or a medium deep dish, lay the hamachi slices at you own design. The slight depth of the plating dish helps to keep the fish in contact with its marinade/sauce/salsa. Drizzle half of the lemon and lime juice over the fish. Refrigerate. Next, in a mixing bowl combine all of the salsa ingredients including the remaining half of the lemon and lime juice. Mix well season with salt and pepper to taste, and refrigerate. After about 10 minutes, take out the refrigerated fish. It may look discolored or whitish, but thats perfectly normal and exactly what you want for this dish. Season the fish with salt and pepper to taste. Generously spoon the salsa over the hamachi slices and garnish with extra cilantro. Serve immediately or keep refrigerated. Enjoy!
Notes
The great thing about the ceviche method is that you can substitute any fresh sashimi/sushi grade fish or seafood for this dish. Although not in this recipe, avocados go very well with this method as well. If this dish seems a little too "raw" for you tastes, try to sear the outside of the hamachi in a frying pan over high heat for a few seconds or more on each side to give a flavor and textural difference. This gives the fish a "tataki" effect, which can be also achieved on the grill. Remember to re-chill the fish if you have done any type of heat transfer. This dish definitely tastes best cold. Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!
