From: Chefs Miguel Santiago and Mario Serrano, Hilton Hotel, Ft. Lauderdale, FL. Yield: 24 servings.
6 lb. hamachi (yellowtail) cut into ¼" dice
2¼ cups freshly squeezed lime juice
2¼ cups yuzu juice
1½ cups lychee juice
4 cups thinly sliced red bell peppers
1½ cups thinly sliced red onions
6 jalapeno peppers, sliced (seeded if desired)
¾ cup cilantro leaves
6 cups fresh California strawberries, stemmed and cut into wedges
to taste, salt and pepper
optional, olio agrumato
as needed, tortilla chips
In nonreactive bowl, marinate hamachi in lime juice for 15 mintues, refrigerated. Stir in yuzu juice and lychee juice; refrigerate 15 minutes more or until the fish is slightly opaque and texture somewhere between sashimi and cooked fish. Mix in red pepper, onion, jalapeno, cilantro and strawberries. Season with salt and pepper.
For each serving: Mound 1 cup ceviche in center of shallow bowl or plate. If desired, drizzle with olio agrumato. Serve with tortilla chips.
