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Yellowtail Ceviche with Avocado and Tomatillo Sauce

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Inspired by a fishing trip to Punta Lobos, Chile.

For the ceviche:

1.5 to 2 pounds of yellowtail filet, cut into bite-size chunks

2 cups of lime juice

salt to taste

1/2 medium red onion, finely diced

a handful of cilantro, chopped

one or two jalapeno, finely chopped

For the tomatillo salsa:

6-7 tomatillos, husk removed and washed well

1 large medium-hot chili (optional)

2-3 ripe avocados

plus a bit of extra virgin olive oil to finish


Marinade the yellowtail in the lime juice for about 1/2 hour, until the fish meat is opaque.

While the fish is marinating, char the tomatillos and chili over the flame or on a pan.  When the tomatillos are brown in patches on the outside, add them to a blender and blend until smooth. Add salt to taste. You can also char the chili, remove the burnt skin, and add it into the salsa if you want to make it hot.

When the fish is ready, the meat should be slightly opaque and the texture should be somewhere between cooked fish and sashimi. Drain out the limejuice and discard the juice. Mix the fish with the red onion, add salt, and perhaps a bit more lime juice to taste. You can add some of the chopped jalapeno if you want to make it spicy. Add the cilantro and mix well right before serving.

To serve, line a large serving plate with peeled avocado slices, top the slices generously with the tomatillo salsa, then spoon the ceviche on top of the avocado and salsa. (If you like olive oil as much as we do, you can pour a bit of extra virgin olive oil on everything like we did.) Serve immediately.

Photo courtesey of Chez Pim


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