Next Magazine - Rayuela's Hamachi Ceviche

Dive into Rayuela chef Máximo Tejada’s wasabi-spicied ceviche!

Hamachi Ceviche
Ingredients:

12 oz hamachi, cleaned and sliced into 1 oz pieces

1 grapefruit, cut into segments

1 orange, cut into segments

1 tsp wasabi oil

½ avocado, diced

¼ bunch cilantro, chopped

3 sprigs scallions, chopped

2 cups grapefruit juice

6 lemongrass stalks, chopped

1 tbsp of fresh ginger, chopped

1 tsp lecithin

For Citrus Vinaigrette:

1 lime zest

1 lemon zest

1 orange zest

1 tbsp Champagne vinaigrette

1 tsp sugar

1 tsp shallots diced

Directions:
1. For lemongrass-ginger foam, combine grapefruit juice, lemongrass and ginger and bring to a boil. Strain and cool. Add lecithin. Blend until mixture turns into a foam.
2. Marinate hamachi in citrus vinaigrette mixture for 2–3 minutes. Set aside.
3. To assemble, garnish hamachi with segmented oranges, grapefruit, avocado, cilantro and scallions.
4. Top with a spoonful of lemongrass-ginger foam.

Rayuela is located at 165 Allen St (btwn Rivington/Staton Sts). Visit RayuelaNYC.com for more info.

First published in part in Next magazine.
Photo credit: Gustavo Monroy