Stuffed Lychee with Hamachi Ceviche

Total Time:
1 hr
Prep:
1 hr

Yield:
40 servings

Ingredients
  • 1/2 pound sushi grade hamachi, diced (as fresh as possible)
  • Juice of 2 limes
  • 1 scallion, chopped
  • 1 chive, chopped
  • 1/2 teaspoon cilantro
  • 2 and champagne vinegar
  • 1 tablespoon meyer lemon olive oil
  • Pinch of salt and pepper to taste
  • 2 cans lychee
  • Scallop half shells
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions
  • Place scallop shells into the freezer. Pour lychees into a bowl and refrigerate. Remove white connective tissue from the fish. In a separate bowl, whisk remaining ingredients and mix fish in 30 minutes before serving. Refrigerate for 30 additional minutes

  • The fish should be lightly dressed. Salt and pepper to taste and adjust for balance.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Lychee Martini