Peruvian-Japanese Nikkei Ceviche: A Fusion of Oceanic Delights

Explore the vibrant intersection of Peruvian and Japanese cuisines with our Peruvian-Japanese Nikkei Ceviche. This dish celebrates Nikkei cuisine, a testament to the harmony between the fresh, bold flavors of Peru and the refined, umami-rich accents of Japan. It features succulent pieces of fresh fish, marinated in a citrusy leche de tigre that's been enhanced with the subtle depth of soy sauce and the nutty richness of sesame oil. Served alongside crispy wonton chips for added texture, this ceviche offers a symphony of flavors and textures that are both refreshing and deeply satisfying.

Ingredients:

For the Ceviche:

- 1 pound fresh, high-quality fish (such as sea bass, halibut, or snapper), cut into small cubes

- 1/2 cup lime juice, freshly squeezed

- 1/4 cup lemon juice, freshly squeezed

- 2 tablespoons soy sauce

- 1 teaspoon sesame oil

- 1 garlic clove, minced

- 1 small red onion, thinly sliced

- 1 jalapeño, seeded and finely chopped (adjust to taste)

- Salt to taste

For the Leche de Tigre:

- Reserved citrus juice mixture from the fish

- 1/4 cup fish stock or water

- 1 small piece of ginger, grated

- 1 tablespoon cilantro, chopped

For Serving:

- Crispy wonton chips

- Additional chopped cilantro for garnish

- Sliced avocado (optional)

 

Instructions:

1. Marinate the Fish:

   - In a large bowl, combine the cubed fish with lime juice, lemon juice, soy sauce, sesame oil, minced garlic, and a pinch of salt. Mix well to ensure the fish is evenly coated.

   - Cover and refrigerate for about 15-30 minutes, depending on your preference for doneness.

2. Prepare the Leche de Tigre:

   - Once the fish has marinated, transfer it to a separate bowl, reserving the citrus marinade.

   - To the reserved marinade, add fish stock or water, grated ginger, and chopped cilantro. Stir to combine.

3. Assemble the Ceviche:

   - Add the thinly sliced red onion and chopped jalapeño to the marinated fish. Pour the leche de tigre over the fish and gently mix to combine.

4. Serving:

   - Serve the ceviche in individual bowls or glasses, making sure to include plenty of the leche de tigre.

   - Garnish with additional chopped cilantro and slices of avocado, if using.

   - Accompany with crispy wonton chips on the side for dipping and scooping.

 

The Peruvian-Japanese Nikkei Ceviche is a celebration of culinary fusion, where the zest and zing of Peruvian ingredients meet the subtle sophistication of Japanese flavors. This dish is perfect for those who appreciate the art of combining culinary traditions to create something truly extraordinary. Enjoy this refreshing, umami-packed ceviche as a standout appetizer or a light, flavorful meal, and let the journey of tastes transport you to the heart of Nikkei cuisine.