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Yellowtail Ceviche with Soy Jelly Ceviche
From New American Table
8 ounces yellowtail thinly sliced
1 poblano chile seeds and ribs removed, chopped
½ tablespoon sugar
1 teaspoon wasabi paste
Juice of 1 lime
1 tablespoon mirin
1 tablespoon olive oil
1 garlic clove thinly sliced
Soy Jelly
Soy Jelly:
2 gelatin sheets or 1 ½ teaspoons powdered gelatin
One 2-inch piece ginger peeled
1 teaspoon sugar
Juice of 1 lime
2 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon chopped chives
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1. Arrange the yellowtail in a single layer in a shallow dish. Cover with plastic wrap and refrigerate for 20 minutes.
2. Combine the chile, sugar, wasabi, lime juice, mirin, olive oil, and garlic in a small bowl and pour over the yellowtail. Let sit for 5 minutes. To serve place 1 teaspoon soy jelly on each slice of yellowtail.
3. Soak the gelatin sheets in 2 cups cold water until softened, about 3 minutes. Remove from the water and squeeze out any excess water.
2. Combine the ginger, sugar, lime juice, soy sauce, and mirin in a small pot and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from the heat.
3. Remove and discard the ginger and stir in the gelatin sheets. Pour the mixture onto a plate and refrigerate until set, about 20 minutes. Stir with a fork and fold in the chives.
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