Peruvian Ceviche - a Japanese-inspired recipe
Ceviche is a fab alternative to sushi - especially for those not a fan of raw fish. The citrus juices “cook” the fish to a delicate opaqueness. There has been quite a bit of Japanese influence over Peruvian food due to a wave of immigration to the country starting in 1899. Nobu, for instance, is of Japanese-Peruvian origin and this recipe draws on some of the flavours from his own recipe for ceviche (found in The Cookbook).
Choose a selection (1-3) from the following fish (for a total of 500g skinned fish fillets): wild sea bass, turbot, organic salmon, gurnard, pollack, sea trout. Cut the fish fillets into thin slices (cut against the grain - i.e. across the width of the fillet). Place in a shallow bowl.
Mix together: the juice of 3 limes (50ml), 2 lemons (75ml), 25ml yuzu (or substitute with the 1 orange), 1 tbs soy, 1 tsp each of finely grated garlic and ginger, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp Japanese Chili pepper - Nanami Togarashi (or 1 mild red chilli, deseeded and finely chopped). Add 1 small red onion, very finely sliced, 2 celery sticks, also finely sliced and pour the sauce over the fish.
Leave to marinate between 20 minutes and 4 hours (the less time you marinate the fish, the more delicate and fresh the flavour).
Spoon the fish and marinade into 5 individual cups or glasses and garnish with halved cherry tomatoes.
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