Yellowtail Ceviche

Ingredients

• 1/2 Cup rice-wine vinegar
• 1 Tablespoon soy sauce
• 1 Teaspoon chile oil
• 1 Teaspoon chile-garlic sauce
• 2 Tablespoons finely diced onion
• 1 Teaspoon finely grated ginger
• 1 Teaspoon minced garlic
• Salt, to taste
• 4 Ounces sushi-grade yellowtail (hamachi), cut into 6 slices
• Juice of 1 Key lime
• Salt, to taste
• 3 Tablespoons fried plantain threads
• 1/2 Teaspoon shiso leaf, chiffonade

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