Akami Sweet Red Miso Ceviche Recipe

Prep the tuna

Trim the tuna loin of any silver skin or sinew. Pat dry with paper towels. Using a very sharp knife, cut the tuna into 1/4-inch (about 0.6 cm) uniform dice; place the diced tuna in a nonreactive bowl (glass or stainless steel).

Make the miso-lime marinade

In a separate bowl, whisk together the sweet red miso, granulated sugar, mirin, soy sauce, sesame oil and grated ginger until smooth. Gradually whisk in the fresh lime juice until fully incorporated. Taste for balance — it should be bright, slightly sweet, and savory with miso umami. Adjust with an extra 1/2 tsp sugar or 1/2 tsp soy if needed.

Marinate the tuna

Pour about 3/4 of the miso-lime marinade over the diced tuna, reserving the remainder for finishing. Gently toss to coat every piece. Cover the bowl and refrigerate for 8–12 minutes. The tuna in this preparation is not meant to become fully 'cooked' like traditional ceviche — aim for lightly opaque edges while maintaining a raw center (short marination keeps the texture bright). If you prefer a more 'cooked' ceviche, marinate up to 20 minutes, monitoring texture.

Prepare aromatics

While the tuna marinates, drain any excess liquid from the pickled jalapeño slices. Combine the drained jalapeños, thinly sliced red onion, chopped cilantro, and scallion in a small bowl. Toss with the reserved miso-lime marinade (use remaining ~1/4), which will slightly pickle and flavor the aromatics. Let sit at room temperature for 5–10 minutes to meld flavors.

Combine

After the tuna has marinated, pour the jalapeño-aromatic mixture over the tuna and gently fold together to distribute evenly. Taste and adjust seasoning — add a small pinch more sugar or 1/4 tsp soy sauce if the ceviche needs more balance.

Plate and finish

Spoon the ceviche onto a chilled platter or individual spoons. Drizzle any remaining marinade sparingly over the top. Scatter the toasted sesame seeds and microgreens or baby cilantro over the ceviche. Finish with a light sprinkle of fleur de sel and a very small drizzle (about 1 tsp total for the batch) of scallion oil or neutral oil to bring shine and aromatic lift.

Serve

Serve immediately with crackers, tortilla chips, or thinly sliced cucumber. Ceviche is best enjoyed fresh — consume within 1–2 hours of assembly for optimal texture. Refrigerate any leftovers separately (tuna and liquid) and consume within 24 hours.