Japanese-Style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main marinade, this Japanese adaptation incorporates elements of Japanese cuisine. The marinade includes a combination of yuzu juice, soy sauce, and mirin, which adds a unique Japanese twist to the dish. Additionally, the garnishes and accompaniments are influenced by Japanese flavors and ingredients. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as sea bass or flounder, thinly sliced 500g (1.1 lb) fresh white fish fillets, such as sea bass or flounder, thinly sliced
• 1 cup (240ml) yuzu juice 1 cup (240ml) yuzu juice
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped green onions 1 tablespoon finely chopped green onions
• 1 small cucumber, thinly sliced 1 small cucumber, thinly sliced
• 1 avocado, thinly sliced 1 avocado, thinly sliced
• 1 jalapeno pepper, seeds removed and thinly sliced 1 jalapeno pepper, seeds removed and thinly sliced
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 6g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yuzu juice, soy sauce, mirin, grated ginger, cilantro, and green onions. Mix well to combine.
2. 2.
   Place the sliced fish in a shallow dish and pour the marinade over it. Make sure the fish is fully submerged in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. 3.
   In a separate bowl, combine the cucumber, avocado, jalapeno pepper, and toasted sesame seeds. Season with salt and pepper to taste.
4. 4.
   Remove the fish from the marinade and arrange it on a serving platter. Top with the cucumber and avocado mixture.
5. 5.
   Serve the Japanese-Style Ceviche chilled, garnished with additional cilantro and green onions if desired.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use sashimi-grade fish for the best results.
• Yuzu juice — If yuzu juice is not available, you can substitute it with a combination of lemon and lime juice.
• Mirin — If you don't have mirin, you can use a sweet rice wine or a combination of rice vinegar and sugar.
• Cucumber — Remove the seeds from the cucumber to prevent the ceviche from becoming watery.
• Avocado — Choose ripe but firm avocados for easy slicing.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to the marinade.
• Serve the ceviche with crispy nori sheets or rice crackers for a Japanese twist.
• Experiment with different types of fish, such as salmon or yellowtail, to vary the flavors.
• If you prefer a milder flavor, reduce the amount of soy sauce in the marinade.
• To make it more filling, serve the ceviche over a bed of sushi rice.

Serving advice

Serve the Japanese-Style Ceviche as an appetizer or light lunch. It pairs well with a side of steamed rice or a fresh green salad.

Presentation advice

Arrange the thinly sliced fish on a platter and top it with the cucumber and avocado mixture. Garnish with additional cilantro and green onions for a pop of color. Serve the ceviche chilled to enhance its refreshing appeal.