Known in the States as Japanese amberjack or yellowtail, the Japanese love hamachi because it’s not only tasty, but can be served up either cooked or raw on top of rice.
Realizing that, the team at bartaco decided to combine the best of the East and the West, fusing the flavors of Japan with a popular South American dish that really brings out the character of any raw fish. This hamachi ceviche recipe has a nice balance between the citrus and the kick from the jalapeño, and makes the perfect dish to open up a meal this summer.
Serves 2-4, depending on your appetite
- ½ lb Hamachi
- 1 ½ TBSP minced red onion
- 2 tsp minced jalapeno
- 2 tsp minced yellow bell pepper
- ½ cup + 2 tsp lime juice
- ¼ cup orange juice
- 4 tsp tamari soy sauce
- 2 tsp rice wine vinegar
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1 avocado, diced
- ¼ cup + 2 tbsp chopped cilantro
- ¾ cup very thinly sliced red onion
- Cayenne, garnish
- Dice the Hamachi into ¼-inch cubes and place in a medium-sized mixing bowl.
- Add the red onion, jalapeno, bell pepper, ½ cup lime juice, orange juice, tamari, vinegar, garlic, and salt to the Hamachi and mix well to combine. Let the Hamachi marinate for a minimum of 5 minutes, up to a maximum of 40 minutes.
- Cut the avocado in half and remove the pit. Scoop the flesh from the avocado skin. Dice the avocado and toss with the remaining 2 tsp lime juice, add a pinch of kosher salt and cayenne. Divide the seasoned avocado among the serving dishes.
- Add the ¼ cup chopped cilantro to the marinating fish and mix well. Use a slotted spoon to scoop the Hamachi ceviche out of the marinade and arrange on the avocado. Pour half of the marinade back over the fish.
- Mix together the thinly sliced red onion and remaining 2 tbsp of chopped cilantro. Pile the onions on top of the Hamachi.
- Sprinkle with a dash of cayenne over the top.