Haru Sushi Recipe: Lobster Mango Ceviche

017I love Haru, maybe because there is one literally on my block. There used to be one on my block at work too, but that one unfortunately closed. So, when they asked if I’d like to sign up for the loyalty program, I was like “why not?”. I like to sign up for loyalty programs, because you get coupons among other goodies. This week, I got a recipe in my inbox, so thought I’d share. If you’d like to get coupons and recipes too, just fill out their loyalty program card you get with your bill.

Makes 8 bites.

  • 4 oz white or striped bass, thinly sliced into 4 pieces approx. 1.5″ x 2.5″
  • meat of a 1 pound lobster, cooked
  • 1/4 mango, julienned
  • 1 small red or yellow bell pepper, julienned
  • 1/2 red onion, thinly sliced and soaked in ice water with a bit of sugar and vinegar (softens the bite)

For the ceviche sauce:   juice of 2 lemons; juice of 2 limes; 1 oz orange juice; 1 tbsp olive oil; 1 medium shallot, minced; 1 tbsp cilantro, minced; 1 small jalapeño pepper, seeded and small-diced; salt and pepper to taste

You’ll be using the bass as “skin” with which to create rolls. Lay one slice of fish vertically on your work surface. Place a piece of each ingredient–lobster, mango, pepper and red onion–horizontally across it (toward the bottom).

Bring the bottom of the bass up and over the filler ingredients and roll tightly. Spear both ends of the roll with cocktail picks to hold it together. Slice the finished roll in half to produce two pieces.

Repeat process with the remaining bass and fillings.

Arrange roll halves on a serving platter, right-side up on their cut ends. Mix items for the ceviche sauce in a bowl and spoon some over each piece.

Serve immediately.

This recipe is not featured in their regular menu.

For more information and locations, check out http://harusushi.com