STUFFED LYCHEE WITH HAMACHI CEVICHE

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Stuffed Lychee with Hamachi Ceviche image

Provided by Food Network

Time 1h

Yield 40 servings

Number Of Ingredients 9

1/2 pound sushi grade hamachi, diced (as fresh as possible)
Juice of 2 limes
1 scallion, chopped
1 chive, chopped
1/2 teaspoon cilantro
2 and champagne vinegar
1 tablespoon meyer lemon olive oil
Pinch of salt and pepper to taste
2 cans lychee

Steps:

  • Scallop half shells
  • Place scallop shells into the freezer. Pour lychees into a bowl and refrigerate. Remove white connective tissue from the fish. In a separate bowl, whisk remaining ingredients and mix fish in 30 minutes before serving. Refrigerate for 30 additional minutes
  • The fish should be lightly dressed. Salt and pepper to taste and adjust for balance.

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