Halibut and Yuzu Ceviche with Yacon Root

Halibut Ceviche with Yacon Root

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Halibut & Yuzu Ceviche with Yacon Root

Bright, citrusy with a hint of kick, this ceviche combines fluffy halibut chunks with corn, crisp apple and yacon root for a range of textures and flavors.  The combination of lime, orange zest, lemon and yuzu juice makes for a very complex citrus flavor.

INGREDIENTS
  • 1/2 pound Halibut, pre-frozen “sushi grade”
  • 1/4 cup Yuzu Juice
  • Juice of 1 Lemon
  • Juice of 1/2 Lime
  • 1/2 tsp Orange Zest
  • 1/4 cup of kernels sliced from an ear of Sweet Corn
  • 1/4 cup small diced Yacon Root, tossed in yuzu right away
  • 2 Tbsp fine diced Apple, tossed in yuzu right away
  • 2 Tbsp fine diced Red Onion
  • 1 Tbsp fine diced Fresno or Serrano Pepper
  • Salt
  • 2 Tbsp chopped Cilantro

DIRECTIONS

1

Slice the fish into small, bite-sized pieces.
2

Combine all the ingredients except cilantro in a non-reactive bowl or plastic container with a lid and refrigerate for a minimum of 30 minutes to a maximum of 90 minutes.
3

Add the cilantro, mix well, and serve very cold with chips.

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