Yellowtail Sashimi Seviche

    Ingredients Print Recipe

  • 8 slices fresh yellowtail, sashimi style
  • 2 tablespoons sliced red onion
  • 1/2 teaspoon thinly sliced ginger
  • 2 tablespoons celery
  • 3/4 cup rice vinegar
  • 1/4 cup sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic


1. To make the marinade start with a non-reactive bowl. Combine vinegar, sesame oil, ginger and garlic. Slowly drizzle in oil while briskly whisking.

2. Cut the 8 slices of sashimi in half. In a separate non-reactive bowl, prepare the fish and vegetables by tossing the salmon with the onion, ginger and garlic.

3. When complete, add the marinade to the fish and vegetables and toss. Mount onto the plate.

Nutritional Analysis: Cals: 215, T.Fat: 17gm, S.Fat: 3gm, Chol: 31mg, Sodium: 26mg, Carb: 4gm, Fiber: TR gm, Pro: 13gm

Yellowtail Tiradito Jalapeno and Lemongrass

  • 4 pieces of sliced sashimi grade yellowtail (8 oz), season well with sea salt
  • 1 cup lemongrass paste
  • 1/8 cup lemon juice
  • 1 teaspoon grated ginger
  • 1 teaspoon grate garlic
  • 1/8 cup low sodium soy sauce
  • 1 Jalapeno
  • 1. Place ALL ingredients in blender and puree

    2. Top yellowtail with sauce

    3. Garnish with thinly sliced jalapeno

    Nutritional Analysis: Cals: 109, T.Fat: 3gm, S.Fat: 1gm, Chol: 31mg, Sodium: 323mg, Carb: 6gm, Fiber: TR gm, Pro: 14gm

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