California Coast Red Snapper Ceviche

• 1 lb – Red snapper fillet (skin off – pinned bon off) – ½ inch diced
• 1 pint – Toybox cherry tomatoes – washed and halved
• 5 – Baby Persian cucumber – ½ inch diced
• 5 – Red Breakfast radishes or Watermelon Radishes – sliced very thin with a mandolin
• ½ cup – Yuzu juice (if not available use fresh lime juice)
• ¼ cup Extra virgin olive oil
• 3 tablespoons -Low sodium soy sauce 3 tablespoons
• 3 pinches – Fresh sea salt
• 3 pinches – Fresh crack black pepper
• 1 – Fresh Thai red chili – thinly sliced
• Fresh cilantro seedling (whole) for garnish
• Fresh cilantro – chopped
• ½ cup – Bubu arare (Japanese rice cracker bits) – for garnish
• Black sesame seeds for garnish

Directions:

1. Cut red snapper fillet in ½ inch dice – keep on ice while cutting.
2. Cut toy box cherry tomatoes in half – keep different sizes and shape with horizontal and vertical cuts. Set aside.
3. Sliced with a mandoline slicer very thin slices of radishes – keep on icy water. Set aside.
4. Diced 1/8 inch by 1/8 inch baby cucumber.
5. Cut red Thai chili into thin slices.
6. Chopped the fresh cilantro. Set aside.
7. In a stainless-steel bowl (or glass bowl – bit not aluminum) kept on ice mix together the snapper, tomatoes, cucumber, cilantro, yuzu juice, chopped cilantro, chili, salt & pepper, and soy sauce. Let marinate for at least 2 hours on ice in your refrigerator.
8. When ready to serve, place ceviche in a chilled bowl, and add on top the fresh cilantro seedlings and the rice crisps.

Bon Appetit!