Spicy Tuna Ceviche Recipe
avocado + cucumber + radish + togarashi + tapioca seaweed cracker
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche
Tapioca Seaweed Crackers
Method
Prepare the Ceviche
- 1
Dice the Tuna
Cut the fresh tuna into small cubes and place in a bowl.
- 2
- 3
Season the Mixture
Pour the lime juice over the mixture, add togarashi seasoning, and salt to taste. Gently mix to combine.
- 4
Chill
Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld.
Make the Tapioca Seaweed Crackers
- 5
Prepare the Mixture
In a bowl, combine tapioca flour, water, and salt until a smooth batter forms.
- 6
Add Seaweed
Cut the seaweed sheets into small squares and fold them into the batter.
- 7
Cook the Crackers
Heat a non-stick skillet over medium heat and pour a small amount of batter into the skillet to form a thin layer. Cook until the edges begin to lift, then flip and cook for another minute.
- 8
Cool and Serve
Remove from the skillet and let cool. Repeat with the remaining batter. Serve the ceviche with the homemade seaweed crackers.