Recipe courtesy of Manouschka Guerrier
Stuffed Lychee with Hamachi Ceviche
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 13
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 6
- Total: 1 hr
- Prep: 1 hr
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
Directions
- Scallop half shells
- 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.