Yellowtai ceviche with avocado
| Yellowtail, skinless, small dice | 1 lb |
| Red Bell Pepper, minced | 1/4 cup |
| Jalepeno, seeded, minced | 1 Tbsp. |
| Red Onion, thinly sliced | 1/2 cup |
| Lime Juice | 3/4 cup |
| Orange Juice | 1/4 cup |
| Salt | as needed |
| Avocado, small dice | 1 |
| Cilantro, minced | 2 Tbsp. |
| Corn on cob, boiled, sliced in about 1-inch rings | 1 |
| Blue corn tortilla chips | preferable amount |
Marinated in citrus juice and salt, this South American-style marinade is delightfully refreshing. Served with tortilla chips or corn.
How to make it
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Combine all ingredients for the ceviche in a bowl and stir to mix well. Cover with a piece of plastic wrap directly over the surface, pressing down to submerge all ingredients.
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Refrigerate for 1 hour.
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Drain away some of the liquid, and gently fold the avocado and cilantro into the mixture.
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Serve garnished with the corn and a side of tortilla chips.
https://www.ciachef.edu/
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
Yellowtail, a species special to Japan, is a fish familiar on Japanese dining tables from olden days. Although delicious eaten raw in sashimi, carpaccio, etc., cooked dishes such as shioyaki (salt broiling), teriyaki and shabushabu bring out the tastiness of its fat.