Roy’s Ahi and Shrimp Ceviche

November 1, 2011 / By Foodland

Roy’s Ahi and Shrimp Ceviche

Chef Roy Yamaguchi's delicious fusion Ceviche is fresh and full of flavor!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 8 Servings


  • Ceviche
  • 8 ounces Sashimi Grade Ahi, diced, medium cubes
  • 1 pound cooked large shrimp, no shells, diced
  • 1 bunch of cilantro, chopped
  • 4 teaspoons fresh mint, chopped
  • 3 green onions (green part only), minced
  • 2 limes (juice and zest)
  • 2 lemons (juice and zest)
  • 0.5 red onion, finely minced
  • 0.5 red bell pepper, finely diced
  • 0.5 avocado, diced small
  • 0.25 cup fresh ripe mango, diced small
  • 0.25 cup yellow bell pepper, finely diced
  • 2 Hawaiian chili pepper, minced
  • Hawaiian salt to taste and for the rim of the glass
  • Garnish
  • Nori sheets, cut into strips
  • Roasted sesame seeds
  • Won ton skins, fried for chips
  • Kaiware Sprouts, cleaned


  1. Combine all of the above Ceviche ingredients in a bowl.
  2. Refrigerate for 10 minutes.
  3. Divide portions and serve in chilled martini glasses.
  4. Rim the glass with the Hawaiian salt and garnish with nori strips, roasted sesame, kaiware sprouts and won ton chips.
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