Sideyard Coconut Ceviche

Recipe by our friend, culinary muse, and Chef Tracy On

INGREDIENTS

●      ½ pound snapper or halibut, skin off and deboned

●      ½ cup Sideyard Shrub, such as Tomato, or Pineapple Guava

●      1 jalapeno, thinly sliced

●      ¼ red onion, thinly sliced

●      2 green onions, sliced

●      ½ bunch of cilantro (leaves and tender stems), chopped

●      1 small tomato (approx.3 ounces), diced small

●      ¼ cup yams, diced small and cooked

●      ¼ cup coconut milk

●      ½ teaspoon sea salt

●      1 tablespoon aji amarillo paste (optional)

DIRECTIONS

1. Dice fish into small even cubes.

2. Pour shrub over fish, ensuring pieces are covered. Use plastic or reusable wrap to ensure fish stays submerged. Place in the refrigerator for approximately 30-40 minutes, or until fish is denatured, white, and opaque.

3. Remove fish from shrub and place it in a mixing bowl with remaining ingredients. Mix until combined, and adjust salt as desired.

4. Serve atop tostadas or with tortilla chips to share.