Ceviche Nikkei Recipe

Prepare fish

Pat the sashimi-grade fish dry with paper towels. Trim any sinew and cut into uniform 1/2-inch cubes so the acid will cure them evenly.

Place the cubed fish in a glass or stainless-steel bowl (avoid reactive metal). Sprinkle the kosher salt and white pepper over the fish and toss gently to distribute.

Pour the fresh lime juice and lemon juice over the fish, making sure the pieces are submerged. Cover and refrigerate for 8–12 minutes, or until the fish appears opaque at the edges but still slightly translucent at the center — you want it 'cooked' but tender. Stir gently once after 4–5 minutes to ensure even curing.

While the fish is curing, whisk together soy sauce, mirin, grated ginger, grated garlic, and sesame oil in a small bowl. Taste and adjust: the blend should be salty-umami with a touch of sweetness and sesame aroma.

When the fish has cured for 8–12 minutes, pour the fish and the citrus marinade (the 'tiger's milk') through a fine-mesh sieve into a clean bowl — reserve the liquid (this is your tiger's milk). Transfer the fish back into the bowl.

Drizzle the prepared Nikkei sauce over the drained fish and toss gently to coat. Let sit 1–2 minutes so flavors marry; do not let it sit too long or the soy will overpower the citrus.

Add the thinly sliced red onion, chopped chili, sliced scallions, and roughly chopped cilantro to the fish. Toss lightly to combine.

Taste a small piece and adjust seasoning: if too sharp, add up to 1 tablespoon of the reserved tiger's milk or a pinch of sugar; if too mild, add a dash more soy or a squeeze of lime. If you want more heat, add more finely chopped chili.

If you like the ceviche more 'saucy', fold in up to 1/2 cup of reserved tiger's milk. Otherwise keep most for serving as a shot or drizzle.

Arrange slices of boiled sweet potato and a few baby lettuce leaves or microgreens on each serving plate.

Spoon the ceviche onto the plate over the sweet potato or on the lettuce. Drizzle a little of the reserved tiger's milk around or serve it in a small glass alongside as 'leche de tigre'.

Scatter toasted corn (cancha) or roasted corn kernels over the top, sprinkle black sesame seeds, and add a few extra cilantro leaves or microgreens for color.

Serve immediately. Ceviche is best eaten within 15–30 minutes of dressing to preserve texture and bright flavors.