Stuffed Lychee With Hamachi Ceviche Food

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

ROCK SHRIMP CEVICHE

Steps:

• Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
• Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.
• Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.

GRILLED HAMACHI COLLAR WITH PONZU DIPPING SAUCE

Steps:

• For the dipping sauce: Mix together the ponzu, mirin, soy sauce and ginger in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.
• For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn't stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through. The best way check for doneness is to insert the tip of a knife or a cake tester into the flesh, then pull it out and hold it to your wrist; it should feel warm. When it does, you're ready!
• Mix the grated daikon and shiso in a small bowl.
• Serve the fish with the dipping sauce and daikon mixture on the side. If you like, add some of the daikon mixture to the dipping sauce.

OYSTER AND HABANERO CEVICHE

Steps:

• Combine all the ingredients in a bowl. Season with salt and pepper. Serve in oyster shell halves.

STUFFED LYCHEE

Steps:

• Drain lychees.
• In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
• Stuff lychees.