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Ceviche Recipe

Name: Geisha Sushi Bistros Ceviche Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 10 oz fresh sushi-grade salmon, skin removed, cut into 1/2-inch cubes; 6 oz fresh sushi-grade yellowtail (hamachi), cut into 1/2-inch cubes; 6 oz fresh sushi-grade tuna, cut into 1/2-inch cubes; 1 tsp kosher salt; 1 cup red bell pepper, seeded and finely diced; 1 cup yellow bell pepper, seeded and finely diced; 0.5 cup red onion, very finely diced (about 1/2 cup); 0.25 cup fresh cilantro, leaves chopped; 2 tbsp fresh scallions (green part only), thinly sliced; 0.5 cups fresh lime juice (about 8–10 limes); 2 tbsp fresh lemon juice (optional, brightens flavor); 2 tbsp extra-virgin olive oil; 1 tbsp soy sauce (low-sodium recommended); 1 tsp rice wine vinegar; 0.5 tsp sesame oil; 1 tsp honey or agave nectar; 1 tsp fresh ginger, finely grated; 1 tsp garlic, minced; 0.5 tsp jalapeño, seeded and finely minced (optional for heat); 0.25 tsp red pepper flakes (optional); 0.25 tsp black pepper, freshly ground; 1 cup avocado, diced (optional); 12 pieces tortilla chips or plantain chips; 4 pieces lime wedges

Inspired by Geisha Sushi Bistro

Time40m

Serves4

Salmon, yellowtail & tuna mixed w. bell pepper & onions tossed w. chef special sauce.

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Ingredients

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Ceviche Fish Mixture

10 oz fresh sushi-grade salmon, skin removed, cut into 1/2-inch cubes

6 oz fresh sushi-grade yellowtail (hamachi), cut into 1/2-inch cubes

6 oz fresh sushi-grade tuna, cut into 1/2-inch cubes

1 tsp kosher salt

Vegetables & Herbs

1 cup red bell pepper, seeded and finely diced

1 cup yellow bell pepper, seeded and finely diced

1/2 cup red onion, very finely diced (about 1/2 cup)

1/4 cup fresh cilantro, leaves chopped

2 tbsp fresh scallions (green part only), thinly sliced

Chef Special Sauce / Marinade

1/2 cups fresh lime juice (about 8–10 limes)

2 tbsp fresh lemon juice (optional, brightens flavor)

2 tbsp extra-virgin olive oil

1 tbsp soy sauce (low-sodium recommended)

1 tsp rice wine vinegar

1/2 tsp Toasted sesame oil

1 tsp honey or agave nectar

1 tsp fresh ginger, finely grated

1 tsp Garlic, minced

1/2 tsp jalapeño, seeded and finely minced (optional for heat)

1/4 tsp red pepper flakes (optional)

1/4 tsp Black pepper, freshly ground

To Serve / Garnish

1 cup avocado, diced (optional)

12 pieces tortilla chips or plantain chips

4 pieces Lime wedges

Method

Ceviche Fish Mixture

Prepare fish

Pat the salmon, yellowtail and tuna dry with paper towels. Trim any connective tissue. Cut each fish into uniform 1/2-inch dice so they marinate evenly. Place the diced fish into a chilled mixing bowl and sprinkle with 1 teaspoon kosher salt; toss gently to combine.

Brief cure (optional)

If you prefer a slightly firmer texture, refrigerate the fish for 10 minutes before adding the citrus marinade. This step is optional; the acid in the marinade will 'cook' the fish while it sits in the sauce.

Vegetables & Herbs

Prepare the vegetables: finely dice the red and yellow bell peppers and the red onion. Roughly chop cilantro leaves and thinly slice scallions. Add all the prepared vegetables and herbs to the bowl with the diced fish and toss gently to combine so flavors distribute evenly.

Chef Special Sauce / Marinade

Make the sauce

In a separate small bowl or jar, whisk together 1/2 cup fresh lime juice, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon honey (or agave), 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1/2 teaspoon minced jalapeño (optional), 1/4 teaspoon red pepper flakes (optional) and 1/4 teaspoon freshly ground black pepper until emulsified.

Combine sauce and fish

Pour the chef special sauce over the fish and vegetable mixture. Gently fold the sauce through the fish so all pieces are coated. Cover the bowl and refrigerate 12–20 minutes to allow the citrus to slightly 'cook' the fish and for the flavors to marry. Avoid marinating longer than 30–40 minutes for delicate tuna and yellowtail to prevent them becoming overly firm.

To Serve / Garnish

Taste and finish: after marinating, taste the ceviche and adjust seasoning with a pinch of salt, a squeeze of lime, or more soy sauce if needed. Gently fold in diced avocado if using, right before serving to prevent browning.

Plate and serve: transfer the ceviche to a chilled serving bowl or individual serving glasses. Garnish with additional cilantro leaves and sliced scallions. Serve immediately with tortilla chips or plantain chips and lime wedges on the side.