Roy’s Ahi and Shrimp Ceviche
Chef Roy Yamaguchi's delicious fusion Ceviche is fresh and full of flavor!
Ingredients
- header Ceviche
- 8 ounce Sashimi Grade Ahi, diced, medium cubes
- 1 pound cooked large shrimp, no shells, diced
- 1 bunch of cilantro, chopped
- 4 teaspoon 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
- header Garnish
- Nori sheets, cut into strips
- Roasted sesame seeds
- Won ton skins, fried for chips
- Kaiware Sprouts, cleaned
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