N Peruvian Japanese Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Season the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.

Prepare the Fish

Cut the fresh fish into small, bite-sized cubes and place them in a bowl.

Marinate the Fish

Add lime juice to the fish, making sure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes or until the fish is opaque.

Add Vegetables

Thinly slice the red onion and add it to the fish along with chopped cilantro and chili pepper. Season with salt and mix gently.

Slice the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin pieces.

Serve the Dish

On a plate, place a mound of sushi rice, top with the marinated ceviche mixture, and garnish with avocado slices. Sprinkle sesame seeds on top and drizzle with soy sauce.