Hamachi, Strawberry and Yuzu Ceviche

From: Chefs Miguel Santiago and Mario Serrano, Hilton Hotel, Ft. Lauderdale, FL. Yield: 24 servings.

6 lb. hamachi (yellowtail) cut into ¼" dice

2¼ cups freshly squeezed lime juice

2¼ cups yuzu juice

1½ cups lychee juice

4 cups thinly sliced red bell peppers

1½ cups thinly sliced red onions

6 jalapeno peppers, sliced (seeded if desired)

¾ cup cilantro leaves

6 cups fresh California strawberries, stemmed and cut into wedges

to taste, salt and pepper

optional, olio agrumato

as needed, tortilla chips

In nonreactive bowl, marinate hamachi in lime juice for 15 mintues, refrigerated. Stir in yuzu juice and lychee juice; refrigerate 15 minutes more or until the fish is slightly opaque and texture somewhere between sashimi and cooked fish. Mix in red pepper, onion, jalapeno, cilantro and strawberries. Season with salt and pepper.

For each serving: Mound 1 cup ceviche in center of shallow bowl or plate. If desired, drizzle with olio agrumato. Serve with tortilla chips.