Stuffed Lychee with Hamachi Ceviche
- 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
- Scallop half shells
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 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.
hamachi, scallion, chive, cilantro, champagne vinegar, lemon olive oil, salt, lychee, shells, recipe was
Taken from www.foodnetwork.com/recipes/stuffed-lychee-with-hamachi-ceviche-recipe.html (may not work)