Indian-Spiced Yellowtail Ceviche
Ceviche is a dish built on brightness and simplicity, and this version adds an Indian twist with garam masala. Fresh yellowtail is cured in lime juice, then tossed with crisp vegetables, green mango, and herbs for layers of texture and flavor.
Ceviche is a dish built on brightness and simplicity, and this version adds an Indian twist with garam masala. Fresh yellowtail is cured in lime juice, then tossed with crisp vegetables, green mango, and herbs for layers of texture and flavor. The spices bring warmth to the sharp acidity, making this fusion ceviche perfect for scooping up with your favorite chips or crackers. The result is a bright, tangy ceviche with warm spice notes that give each bite a distinctly Indian character.
Method
In a large mixing bowl, combine the diced yellowtail, shallots, green onions, chilies, mango, cucumber, and cilantro. Pour the lime juice over the mixture and stir well to coat. Add the garam masala and salt, and mix until evenly seasoned.
Cover and refrigerate for 1 to 3 hours to allow the fish to cure in the lime juice and the flavors to meld.
Serve chilled with chips or crackers for scooping.
