📝 About This Recipe
This Nikkei Ceviche is a breathtaking marriage of Peruvian coastal traditions and Japanese precision. By replacing the traditional lime-heavy marinade with a delicate balance of Japanese yuzu and premium soy sauce, we elevate the fresh fish to a new level of umami-rich sophistication. It is a vibrant, electric dish that captures the 'cocina de autor' spirit of Lima’s most celebrated kitchens.
🥗 Ingredients
The Fish
- 500 grams Sashimi-grade Bluefin Tuna or Hamachi (cut into 1.5cm uniform cubes, kept chilled)
- 1 teaspoon Sea salt (flaky variety preferred)
Nikkei Leche de Tigre
- 1/4 cup Yuzu juice (bottled or fresh if available)
- 1/4 cup Lime juice (freshly squeezed)
- 2 tablespoons Usukuchi (Light) Soy Sauce (for saltiness without darkening the fish too much)
- 1 teaspoon Fresh Ginger (grated and squeezed for juice only)
- 1 piece Garlic clove (smashed)
- 1 tablespoon Aji Amarillo paste (for a subtle Peruvian kick)
- 2 tablespoons Dashi stock (chilled; adds deep umami)
Vegetables and Aromatics
- 1/2 medium Red onion (julienned paper-thin and soaked in ice water)
- 2 tablespoons Cilantro (finely chopped)
- 1 piece Red Fresno chili or Aji Limo (seeded and finely minced)
- 1/4 cup Cucumber (Persian variety, small dice)
Garnish and Texture
- 1 teaspoon Toasted white sesame seeds
- 2 pieces Radish (shaved into translucent rounds)
- 1 small Sweet potato (boiled, peeled, and cubed into 1cm pieces)
- 1/4 sheet Crispy Nori strips (for umami crunch)
👨🍳 Instructions
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1
Begin by preparing the red onion. Slice it into paper-thin 'plumas' (feathers) and immediately submerge them in a bowl of ice water for 10 minutes to remove the harsh bite and ensure maximum crunch.
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2
In a non-reactive stainless steel or glass bowl, combine the yuzu juice, lime juice, light soy sauce, and chilled dashi stock.
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3
Add the smashed garlic clove and the squeezed ginger juice to the liquid. Let this steep for 5 minutes to infuse, then remove the garlic clove and discard.
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4
Whisk in the Aji Amarillo paste until the 'Leche de Tigre' is smooth and a pale orange-gold color.
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5
Pat your chilled tuna cubes dry with a paper towel. Place them in a separate chilled mixing bowl and sprinkle with the sea salt, tossing gently to coat. The salt helps 'open' the fish to absorb the marinade.
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6
Add the minced chili and the diced cucumber to the fish. Toss lightly.
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7
Pour the prepared Nikkei Leche de Tigre over the fish. Stir gently for about 30 to 60 seconds. In Nikkei style, we do not 'cook' the fish in acid for long; we want it dressed, not cured.
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8
Drain the ice-cold onions and pat them thoroughly dry. Fold half of the onions and the chopped cilantro into the fish mixture.
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9
Place two cubes of cold boiled sweet potato at the base of each chilled serving bowl to provide a starchy contrast to the acid.
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10
Divide the ceviche and its juices evenly among the bowls, piling the fish high in the center.
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11
Top with the remaining crisp red onions and the shaved radish rounds.
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12
Finish the dish with a sprinkle of toasted sesame seeds and a few strips of crispy nori for a final Japanese flourish. Serve immediately while bone-chilled.
💡 Chef's Tips
Always use the highest quality sashimi-grade fish; since it is barely 'cooked' by the acid, freshness is paramount. Keep everything—the fish, the bowl, and the Leche de Tigre—as cold as possible throughout the process to maintain the texture of the fish. If you cannot find Yuzu, a mix of 3 parts lime juice and 1 part tangerine juice is a respectable substitute. Do not over-marinate; Nikkei ceviche is meant to be served 'al minuto' so the fish remains translucent and buttery in the center.
🍽️ Serving Suggestions
Pair with a crisp, dry Sake (Junmai Ginjo) or a chilled glass of Albariño wine. Serve alongside 'Chulpi' (Peruvian toasted corn) for a traditional textural contrast. A side of taro chips or lotus root chips makes for an excellent vessel to scoop up the extra juice. Follow this dish with a light vegetable tempura to continue the Japanese-Peruvian fusion theme.