Ceviche Nikkei

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There are tons of recipes for this, and no two are the same.
Unlike traditional ceviche in which fresh fish is "cooked" in lime for hours, ceviche Nikkei includes fresh fish exposed to lime for only minutes before eating. Nikkei cuisine refers to Japanese-Peruvian food, first created after Japanese farmers immigrated at the end of the 19th century to Peru---the first country in South American to have diplomatic relations with Japan. Nikkei cuisine centers on the use of seafood---fish, octopus, scallops---and integrates Japanese ingredients like miso, ginger, soy, and wasabi with Peruvian staples including aji pepper, potatoes, and corn.
Learn more about the politics of Ceviche Nikkei from The Politics of Cuisine on Instagram.
Ingredients

For the Asian part of the sauce

  • 4 tbsp soy sauce
  • 100 ml apple or cider vinegar
  • 2 orange zest and juice
  • 40 g peeled and cut ginger

For the leche de tigre

  • 150 ml lime juice about 15 limes
  • 2 garlic cloves
  • 30 g brown onion, roughly chopped
  • 20 g peeled and cut ginger
  • 50 g scraps of white fish if you're making the recipe with white fish, you can use the uneven pieces for this
  • 30 g celery, sliced
  • 1 chili pepper

Fish

  • 260 g tuna filet
  • to taste salt

For garnish

  • piece of cucumber
  • to taste crispy quinoa
  • to taste chopped chili
  • to taste drops of sesame oil


Directions

For the asian part of the sauce

  • Put everything on the pot on high heat until it goes syrupy
  • Put it in the fridge or freezer until cold to mix with the tiger's milk

For the tiger's milk

  • We put everything in the blender and pulse about 5 times to grind them down a bit but definitely not fully. 
  • Pass it through a fine sieve and squeeze down to get all the juices out.
  • If you're not going to use it immediately, keep it in the fridge so it doesn't go bitter.

The fish

  • Cut thin tuna slices, without any dark meat.
  • Season with salt before putting on the plate.

To decorate

  • Put the tuna slices in a line and then put the sauce on top. Do this right before eating or the fish will cook.
  • Cut thin sticks of cucumber, only the green part plus a bit of flesh. With the center part you can flavour water 🙂
  • Put the crispy quinua, the sliced chili and sesame oil drops on top to finish off.

Notes

You can replace the tuna for a white, mild fish like sea bass or sole, and even salmon.