Sashimi Ceviche Recipe
Recipe information
Make Sashimi Ceviche in just 45m. salmon, tuna, scallop, tako, tobiko, capers with yuzu ponzu
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Grams (g)
Kilograms (kg)
Milligrams (mg)
Ounces (oz)
Pounds (lb)
Milliliters (ml)
Liters (l)
Teaspoons (tsp)
Tablespoons (tbsp)
Cups
Fluid Ounces (fl oz)
Pints
Quarts
Gallons
Ceviche Ingredients
Preparation
Preparation Directions
1. Prepare the Seafood
Cut the salmon, tuna, and scallops into bite-sized cubes. Slice the tako into thin rounds. Place all the seafood into a mixing bowl.
2. Mix the Marinade
In a separate bowl, whisk together the yuzu juice, soy sauce, sesame oil, sea salt, and black pepper.
3. Combine Ingredients
Pour the marinade over the seafood mixture and gently toss to coat. Add the capers, tobiko, and chopped cilantro, mixing carefully.
4. Chill
Cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to allow the flavors to meld.
Local Coupons
No local coupons found for this recipe's ingredients.