Nikkei (Peru–Japan) ceviche
100%
0
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories272.3 kcal (14%)
Total Fat13.8 g (20%)
Carbs10.1 g (4%)
Sugars2.1 g (2%)
Protein27.9 g (56%)
Sodium523.7 mg (26%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
0.5 lbtuna
Sashimi-grade, 1/2" - 3/4" cubes
0.25Red onion
small, very thinly sliced, soaked in ice water for 10 minutes
1jalapeno
thinly sliced
⅛ cupcilantro
leaves and tender stems
¼ cupfresh lime juice
2 Tbspponzu
2 Tbspdashi
ice-cold
½ tspfresh ginger
finely grated
0.25 clovegarlic
small, microplaned
¼ tspsugar
¼ tspkosher salt
1 Tbspfish trimmings
optional
1avocado
1/4" - 1/2" cubes
⅛ tsptoasted sesame oil
optional
toasted sesame seeds
optional
Instructions
Step 1
Chill everything. Cold bowl, cold fish. Soak and drain onions.
Step 2
Make the ponzu leche. Whisk (or quick-blend) lime juice, ponzu, cilantro stems, dashi/water, ginger, garlic, sugar, and salt. If using fish trimmings for body, blend 10–15 seconds and strain fine. Taste: should be bright, savory, slightly sweet.
Step 3
Cure briefly. Toss fish with a pinch of salt, add ~¾ cup leche, half the onion, and the chile. Chill 2–3 minutes, stirring once.
Step 4
Plate. Drain lightly (Nikkei leans toward a light coat) or serve with a spoonful of leche. Layer fish and avocado in serving vessel. Top with remaining onion and cilantro.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
