Yellowtail Ceviche Recipe

May 17, 2011 6:00 pm

Ceviche with Yuzu and Jackfruit on Prawn Crackers

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.

Yellowtail ceviche
Yellowtail ceviche
Servings: 20 servings


1/2 lb. sushi-grade yellowtail (also known as hamachi), diced small
1 medium jalapeno, seeds removed, minced
1 1/4 teaspoon yuzu juice (Japanese lime)
2 tablespoons jackfruit, diced
1 teaspoon fish sauce
6 leaves Vietnamese mint, chiffonaded
Prawn crackers
1 bag small prawn crackers, found in Asian markets
oil for frying
  1. Combine all ingredients, except prawn crackers and oil, in bowl until thoroughly mixed.  
  2. Refrigerate until ready to assemble. 
  3. Fry prawn crackers in very hot oil until fully puffed.  
  4. Drain on paper towel and reserve until ready to assemble.
  5. Spoon a small amount of ceviche on to each prawn cracker and serve.  
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
10 minutes
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