Stuffed Lychee with Hamachi Ceviche
- 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.
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.
Recipe courtesy Manouschka Guerrier, 2010