Entree: Peru – Nikkei Peruvian – Ceviche Nikkei (Peruvian-Japanese style citrus-cured raw fish flavored with soy, ginger, and sesame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 1 lb (454 g) sashimi-grade tuna or firm white fish (corvina or sea bass), cut into 1/2-inch (1.2 cm) cubes
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 g) grated fresh ginger
- 1 small red onion, very thinly sliced, about 4 oz (115 g)
- 1 small yellow aji amarillo or 1 tbsp (15 g) aji amarillo paste (or 1 serrano pepper minced if unavailable)
- 2 tbsp (8 g) chopped fresh cilantro
- 2 scallions, thinly sliced, about 1 oz (30 g)
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 medium sweet potato, boiled until tender and sliced, about 8 oz (225 g)
- 1/2 cup (60 g) cancha (toasted Peruvian corn) or toasted corn kernels
- 1 tbsp (8 g) toasted sesame seeds (optional)
- Nori strips or thinly sliced cucumber for garnish (optional)

Instructions

1. Place the diced fish in a glass or ceramic bowl. Add the lime juice, soy sauce, sesame oil, grated ginger, minced aji amarillo (or chopped serrano), and neutral oil. Gently toss to coat all pieces and ensure fish is covered in the marinade.
2. Add the thinly sliced red onion and scallions, then season with salt. Let the fish marinate in the refrigerator for 6–12 minutes for a ceviche texture; for a more "nikked" sashimi style, 3–5 minutes may be enough. Stir gently once or twice during marination.
3. After marination, taste and adjust seasoning with additional soy or lime if needed. Fold in chopped cilantro just before serving to preserve its brightness.
4. To serve, arrange slices of boiled sweet potato on each plate or a shared platter, spoon the ceviche on top or alongside, and scatter cancha and toasted sesame seeds over the dish. Garnish with nori strips or cucumber if using. Serve immediately.