Ceviche Nikkei Recipe
Ceviche is probably the most well known dish of Peruvian contemporary cuisine. Combine it with the Japanese influences and you can recreate a mouthwatering Nikkei recipe. Read below and learn how you can execute this wonderful recipe that will remind you of summer.
Ingredients:
Tiger’s Milk
4 celery stalks
1 red onion
1/4 coriander stem
1 chili
5g salt
1/2 kg lemon
2g hondashi
Tiger’s Milk with Ponzu
100ml Tiger’s Milk
30ml Ponzu
Ceviche Nikkei
200g diced Amberjack
1/2 finely shredded onion
1/3 chili
1 slice of baked sweet potato
1 spoon of cancha
Cilantro leaves
Cilantro sprouts
Preparation
Tiger’s Milk
To prepare the tiger’s milk, chop vegetables into irregular squares and put them in a bowl. Add 5g of salt and leave to stand until the vegetables release their juices (approx 15 mins). Squeeze lemons while vegetables are standing. Mix the lemon juice and hondashi with the vegetables. Stir well for all flavours to integrate. Pour in the liquid, mix with the sauces and reserve in cold.
Tiger’s Milk with Ponzu
Mix the tiger’s milk with some ponzu.
Ceviche Nikkei
Cut chili in slices, strips or squares, depending on your preference, the amount of spiciness depends on your taste, the more spicy you want it, the more veins of the chili you should leave. Sweet potato will go with this, either boiled, roasted or baked. No sugar added. Note: it should be cold when serving it with ceviche. Stir the fish and tiger’s milk quickly. Put the diced fish in the centre, and add some tiger’s milk on top. Add shredded onions over the fish, and put some cilantro sprouts on top. Place half a slice of sweet potato and a spoon of canchita on the side.
