Asian Yellowtail Ceviche

Our husbands went fishing and brought us back some yellowtail tuna.  Yummy!  Here's a new recipe that Chef Azuki created to enjoy the fresh tuna!

Asian Yellowtail Ceviche

1 package of small pastry shells
1 cup yellowtail cut into cubes
1 1/2 cups thinly slice cucumber
2 tsp. soy sauce
2 tsp sesame oil
1 tsp rice wine vinegar
1 tsp lemon juice
1/2 tsp red pepper flakes
1/2 of an avocado cut into cubes
1/4 tsp. sea salt
1/4 cup chopped cilantro

Directions:
1.  Heat pastry shells according to directions and cool
2.  Cut yellowtail into cubes
3.  Use a mandolin and slice cucumbers very thin
4.  Mix together soy sauce, sesame oil, vinegar, lemon juice, red pepper flakes together.
5.  Squeeze out water from cucumber then combine it with the sauce
6.  Add avocado, cilantro and sea salt and gently toss together
7.  Spoon into cool pastry shells and serve immediately

This delightfully light and refreshing appetizer is such a treat.   If you're serving it raw you need to eat it immediately.  But it's so good there won't be any left over.

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