Yellowtail ceviche

Yellowtail ceviche

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  • 6
  • Easy
  • Carb Conscious Dairy free
  • 30 minutes
  • DMZ Chenin Blanc 2018


  • 175 g pomegranate rubies
  • 1 lime, juiced
  • 3 avocados
  • 4 T yuzu (or citrus juice)
  • 1 t salt
  • 1 x 600 g yellowtail side, cleaned and thinly sliced
  • 1 bulb fennel, thinly sliced

Cooking Instructions

1. Bash half the pomegranate rubies, then strain. Mix the lime juice and pomegranate juice so you have a mixture of 1 : 1 pomegranate and lime.
2. Finely dice 1 avocado. Using a blowtorch, blacken one side.
3. Mix the remaining avocado with the yuzu and salt, then blend to form a purée. Dress the yellowtail in the purée before serving with the fennel and charred avocado. Garnish with fennel fronds.

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Ryan Cole Recipe by: Ryan Cole
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