INGREDIENTS:
- 3 OZ Yellowtail Snapper @12.65/pound after yield
- 5 Each Lime Juice
- 1 TBSP Aji Amarillo
- 2 zests Ginger
- 3 Heirloom Cherry Tomato
- .5 heads Cilantro
- 1 TBS Salt
- 1 Red Onions
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PREPARATION:
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- Place all of the ingredients for the ceviche in a stainless steel bowl and let sit for at least 15
- Once translucent plate and garnish with cilantro leafs.
