International Cuisine > Fusion Cuisine > Latin-Asian Fusion > Peruvian-Japanese (Nikkei) Cuisine

Nikkei Ceviche with Yuzu Kosho

A vibrant Nikkei-inspired ceviche, blending fresh Peruvian flavors with the zesty spice of Japanese yuzu kosho. This dish is a celebration of culinary fusion, offering a unique and refreshing taste experience.

Prep Time
20 minutes
Cook Time
15 minutes (marinating time)
Servings
4
Ingredients
  • 500 g Fresh Sea Bass or Halibut (sushi grade)
  • 1/2 Red Onion
  • 2 tbsp Aji Amarillo Paste
  • 1 tsp Yuzu Kosho
  • 1/2 cup Fresh Lime Juice
  • 1/4 cup Cilantro
  • 1 thumb-sized piece Ginger
  • 1 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1/4 cup Cancha (toasted corn kernels)
  • 1 Sweet Potato, cubed and boiled

Prepare the Leche de Tigre

In a blender, combine the lime juice, ginger, Aji Amarillo paste, soy sauce, and sesame oil. Blend until smooth. This is your Nikkei-inspired 'leche de tigre'.

Prepare the Fish

Cut the sea bass or halibut into small, bite-sized cubes.

Marinate the Fish

In a non-reactive bowl, combine the cubed fish with the leche de tigre. Add the yuzu kosho and thinly sliced red onion. Gently mix everything together ensuring the fish is well coated.

Refrigerate

Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes. The lime juice will 'cook' the fish.

Serve

Just before serving, gently stir in the chopped cilantro. Serve the ceviche immediately in chilled bowls. Garnish with cancha (toasted corn kernels) and cubes of boiled sweet potato.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal, Protein: 15-20g, Fat: 3-5g, Carbohydrates: 5-7g. Note: These are estimates and will vary depending on specific ingredients and quantities used.

Other Important Considerations for Nutrition

This Nikkei ceviche is a good source of lean protein and Vitamin C. Be mindful of sodium content, as soy sauce and yuzu kosho can be high in sodium. Enjoy in moderation as part of a balanced diet. People with allergies to fish, soy, or citrus should avoid this recipe.

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FAQ

  • Can I use different fish?

    Yes, you can use other sushi-grade white fish like snapper or flounder. Ensure the fish is very fresh.
  • What if I can't find yuzu kosho?

    If you can't find yuzu kosho, you can substitute with a pinch of grated yuzu zest (if available) and a small amount of chili paste for heat.