Hamachi has a buttery, melting texture, and its rich density is highlighted by the silkiness of the coconut milk. This ceviche is rich in spice, and the acidity brings a freshness to the hamachi. If hamachi isn’t available, use a similarly dense fish such as mahimahi or striped bass.
SERVES 4
8 ounces hamachi
¼ cup unsweetened coconut milk
6 tablespoons freshly squeezed lime juice
4 tablespoons extra-virgin olive oil
1 teaspoon hot sauce
2 tablespoons julienned red onion
1 tablespoon brunoise tomato (¼-inch dice of peeled, seeded tomato)
1 teaspoon minced jalapeño
2 tablespoons julienned fresh cilantro
2 teaspoons julienned fresh mint
2 teaspoons julienned fresh basil
Fine sea salt and freshly ground white pepper
½ cup unsweetened coconut flakes, toasted
12 micro cilantro sprouts
Piment d’Espelette
Slice the hamachi as thin as possible, and reserve the slices in the refrigerator.
Prepare the marinade by combining the coconut milk, lime juice, oil, hot sauce, onion, tomato, jalapeño, cilantro, mint, and basil in a bowl.
When ready to serve, season the fish with salt and pepper. Add the fish to the marinade. Mix well and marinate for 2 minutes.
Divide the ceviche among 4 small bowls. Spoon 1 tablespoon marinade over each portion. Garnish the top of each ceviche with 3 micro cilantro sprouts, a sprinkling of coconut flakes, and some Piment d’Espelette. Serve immediately.
