Yellowtail Ceviche

• 1/2 lb. sushi-grade yellowtail (also known as hamachi), diced small
• 1 medium jalapeno, seeds removed, minced
• 1 1/4 teaspoon yuzu juice (Japanese lime)
• 2 tablespoons jackfruit, diced
• 6 leaves Vietnamese mint, chiffonaded
• 1 teaspoon fish sauce
• 1 bag small prawn crackers, found in Asian markets
• oil for frying

1. Combine all ingredients, except prawn crackers and oil, in bowl until thoroughly mixed.
2. Refrigerate until ready to assemble.
3. Fry prawn crackers in very hot oil until fully puffed.
4. Drain on paper towel and reserve until ready to assemble.
5. Spoon a small amount of ceviche on to each prawn cracker and serve.

yuzu juice, jackfruit, mint, fish sauce, prawn crackers, oil

Taken from www.foodrepublic.com/recipes/yellowtail-ceviche-recipe/ (may not work)