Recipe courtesy of Manouschka Guerrier

Stuffed Lychee with Hamachi Ceviche

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: 40 servings
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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


  1. Scallop half shells
  2. 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
  3. The fish should be lightly dressed. Salt and pepper to taste and adjust for balance.