Yellowtail ceviche piled into crunchy shells is the most popular appetizer at the newly opened PB Steak in Miami. The cross-continental mash-up draws on chef Jose Mendin's diverse culinary background. Born in Puerto Rico, Mendin gained a deep love of Japanese flavors and ingredients while working at two branches of Nobu. To make the tacos, Mendin fries Japanese dumpling wrappers, then adds yellowtail ceviche, topping it with fresh corn miso and spicy shiso guacamole. For home-cooking ease, we stripped the dish down to its refreshing core: sushi-grade yellowtail hamachi tossed with Mendin's yuzu-soy sauce vinaigrette. Still want taco-style crunch? Bring out the tortilla chips.
Recipe adapted from Jose Mendin, PB Steak, Miami
Yield: 4 servings
Prep Time: 20 minutes (plus 30 minutes chilling)
Total Time: 50 minutes
¼ cup rice vinegar
2 limes--1 juiced, 1 sliced into wedges
2 tablespoons soy sauce
1¾ teaspoons yuzu juice (or 1 teaspoon orange juice with ¾ teaspoon lime juice)
½ small garlic clove, very finely chopped
¼ teaspoon toasted sesame oil
One ½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin)
¼ medium red onion, very finely chopped
1 small jalepeño--halved, seeded and very finely chopped
¼ cup finely chopped cilantro, plus extra roughly chopped cilantro for serving
1 pound skinless sushi-grade hamachi (yellowtail), chopped into ¼-inch cubes
1. In a medium bowl, whisk together the rice vinegar, lime juice, soy sauce, yuzu juice, garlic and sesame oil. Use a Microplane-style grater to grate the ginger a few times times over the bowl; whisk the grated ginger into the sauce.
2. Add the red onion, jalepeño and the finely chopped cilantro and stir to combine. Stir in the yellowtail, cover the bowl with plastic wrap and refrigerate for 30 minutes. Divide among 4 bowls and serve garnished with the roughly chopped cilantro and the lime wedges.