Ceviche Nikkei

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.