Yellowtail Ceviche Recipe
May 17, 2011 6:00 pm
Ceviche with Yuzu and Jackfruit on Prawn Crackers
By
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The Manhattan Cocktail Classic is not just about crazy drinks, it's about awesome food to be consumed with drinks. For a Campari event at the Lower East Side bar/performance space The Box, both bartender and chef were presented with both a challenge and a muse. The muse? Ms. Padma Lakshmi, Top Chef hostess, star of sultry TV commercials, and author of the cookbook Tangy, Tart, Hot, and Sweet. The challenge? To come up with a cocktail and food pairing that was either tangy, tart, hot, or sweet. Chef Sean Scotese came up with this sweet ceviche to be paired with the classic Negroni.
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Servings: 20 servings
Ingredients
6 leaves Vietnamese mint, chiffonaded
oil for frying
Directions:
- Combine all ingredients, except prawn crackers and oil, in bowl until thoroughly mixed.
- Refrigerate until ready to assemble.
- Fry prawn crackers in very hot oil until fully puffed.
- Drain on paper towel and reserve until ready to assemble.
- Spoon a small amount of ceviche on to each prawn cracker and serve.
Level of Difficulty:
Easy
Prep Time:
10 minutes
Cooking Time:
10 minutes
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