Yellowtail Amberjack

One of my all-time favourite recipes for ceviche: traditional Tahitian “Poisson Cru” presented in one of the most impressive and challenging fish filleting techniques - an inside out canoed fish.

Ingredients

Method

Turn cooking mode on

Step 1

Fillet the fish as shown in this reel.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

For

6

M

I

1

x

Yellowtail amberjack, 2.5-3kg, whole

150

ml

Lime juice

2

Yellow bell pepper

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

Notes

BIN: Seriola lalandi FR: Sériole chicard  GER: Gelbschwanzmakrele  ESP: Jurel / medregal rabo amarillo  IT: Ricciola CRO / SRB: Gof / orhan JAP: Hiramasa / buri PT: Arabaiana / tapireça VAR: Kahala ‘opio / haku / kahu / remo remo

More to explore

Tiger Barb

40 minutes

European Sprat

1 hr 25 mins

Common Carp

45 minutes

Atlantic Wolffish

40 minutes

Northern Pike

1 hr 10 mins

European Sea Bass

30 minutes

Axillary Seabream

30 minutes

Undulate Ray

40 minutes