California Yellowtail Ceviche

Photo by Oriana Poindexter.

This recipe uses 1 pound of California Yellowtail fillet, with skin-off. California Yellowtail in its raw form is a translucent pink, and cooks white. It is firm and dense, with a milder flavor than tuna, but is richer tasting than most “white” or lean fish.

California Yellowtail does not belong to the same family as our tunas, but is sometimes confused with Yellowfin Tuna due to the superficial similarities in their names. Compared side-by-side with one another, Yellowtail are much “thinner” in body, unlike the torpedo-shaped tuna, and also have leaner and lighter-colored meat.

Ingredients

• 1 pound fillet of California Yellowtail, skin-off

• 1 ripe avocado, cubed

• 1/2 cup red onion, finely diced

• 1/2 cup tomato, chopped

• 1/2 cup mango, cubed

• 1/3 cup cucumber, finely diced

• 1 small jalapeño or serrano pepper, finely diced

• 1/3 cup chopped cilantro

• 2/3 cup fresh-squeezed lime juice

• Salt and pepper to taste

• Tostadas or tortilla chips for serving

Photos by Oriana Poindexter

A harmonious and colorful medley of ingredients are tossed together in this recipe synonymous with summer in San Diego. California Yellowtail is more readily available during warm-water months off the Southern California coastline, making it a natural choice for this cooling and refreshing no-cook preparation.

Before adding lime juice, the cubed fish is brightly pink and translucent.

How to Prepare:

1. Dice fruit and vegetable ingredients to specifications, then combine in a large bowl.

2. Cube fillet with a sharp knife into identical, bite-sized pieces, and reserve in a separate bowl.

3. Add lime juice to cubed fish, season with salt and pepper. Gently toss to combine.

4. Fold fish and lime juice in with the larger bowl of ingredients. Taste and adjust salt and pepper.

5. Serve immediately with tortilla chips or tostadas.

The acidity of the lime juice denatures proteins in the fish. It becomes firmer and changes color with the passing of time.

Stir gently to avoid mashing soft pieces of avocado and tomato.