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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Ceviche Nikkei Recipe

Ceviche Nikkei Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Ceviche Nikkei Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb fresh sashimi-grade firm white fish (snapper or sea bass), cut into 1/2-inch cubes; 3 cups fresh lime juice; 0.5 cups fresh lemon juice; 0.25 cups fish stock or dashi (cold); 1 tbs soy sauce (light); 1 tbs mirin; 1 cup ice (optional, for quick chill); 1 tsp aji amarillo paste (or substitute: yellow chili paste); 1 pc fresh jalapeño or serrano, finely minced (remove seeds for milder); 1 tsp fresh ginger, finely grated; 0.5 cup red onion, very thinly sliced; 2 pcs scallions, thinly sliced (white and green parts separately); 0.25 cup cilantro leaves, roughly chopped; 0.5 cup cucumber, seeded and diced small; 0.5 tsp sesame oil; 1 tsp toasted sesame seeds; 1 pc avocado, diced; 1 cup fried sweet potato (camote) or plantain chips, for serving; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time30m

Serves4

Make Ceviche Nikkei Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb fresh sashimi-grade firm white fish (snapper or sea bass), cut into 1/2-inch cubes

3 cups Fresh lime juice

1/2 cups fresh lemon juice

1/4 cups fish stock or dashi (cold)

1 tbs soy sauce (light)

1 tbs Mirin

1 cup ice (optional, for quick chill)

Aji Amarillo & Heat

1 tsp aji amarillo paste (or substitute: yellow chili paste)

1 pc fresh jalapeño or serrano, finely minced (remove seeds for milder)

1 tsp fresh ginger, finely grated

Aromatics & Vegetables

1/2 cup red onion, very thinly sliced

2 pcs scallions, thinly sliced (white and green parts separately)

1/4 cup cilantro leaves, roughly chopped

1/2 cup cucumber, seeded and diced small

Finishing & Garnish

1/2 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1 pc avocado, diced

1 cup fried sweet potato (camote) or plantain chips, for serving

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Fish & Marinade

Prepare fish

Keep fish refrigerated until ready. Pat the fish dry with paper towels and cut into uniform 1/2-inch cubes to ensure even 'cooking' in the citrus.

Make marinade

In a glass or ceramic bowl combine fresh lime juice, lemon juice, cold dashi (fish stock) and soy sauce and mirin. Whisk to combine. Taste and adjust: the balance should be bright and slightly salty; it will mellow when fish is added.

Marinate fish

Place fish cubes in the marinade so they are submerged. Cover and refrigerate 10–15 minutes for small cubes (up to 20 minutes if you prefer firmer 'cooked' texture). Do not exceed 30 minutes to avoid over-denaturing the fish. If you want a quickly chilled ceviche, add 1 cup of ice to the marinade and remove the ice before serving.

Aji Amarillo & Heat

While fish marinates, combine aji amarillo paste, minced jalapeño/serrano, and grated ginger in a small bowl. Stir to incorporate. If you prefer the chili milder, reduce the jalapeño amount or remove membranes and seeds before mincing.

After the fish has marinated 10 minutes, stir the aji amarillo mixture into the bowl so the fish pieces are evenly coated. Let sit 2–3 minutes for flavors to meld.

Aromatics & Vegetables

Rinse and thinly slice the red onion, then soak in cold water for 5 minutes, then drain and pat dry to soften sharpness. Thinly slice scallions and dice cucumber. Roughly chop cilantro.

Add the drained red onion, scallions (both white and green parts), cucumber and cilantro to the marinated fish. Gently fold to combine so fish cubes remain intact.

Finishing & Garnish

Season the ceviche with sesame oil, toasted sesame seeds, salt and pepper. Gently fold in the diced avocado at the last moment to prevent it from mashing.

Taste and adjust seasoning: add a pinch more salt or a squeeze of lime if needed. Transfer to a chilled serving bowl or individual plates.

Garnish with additional cilantro leaves, a sprinkle of sesame seeds and serve immediately with fried sweet potato or plantain chips alongside for texture contrast.