salmon, tuna, scallop, tako, tobiko, capers with yuzu ponzu

Cut the salmon, tuna, and scallops into bite-sized cubes. Slice the tako into thin rounds. Place all the seafood into a mixing bowl.

Prepare the Seafood

In a separate bowl, whisk together the yuzu juice, soy sauce, sesame oil, sea salt, and black pepper.

Mix the Marinade

Pour the marinade over the seafood mixture and gently toss to coat. Add the capers, tobiko, and chopped cilantro, mixing carefully.

Cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to allow the flavors to meld.

Once chilled, serve the ceviche in a chilled bowl or plate, garnished with additional cilantro if desired.

Make SASHIMI CEVICHE Recipe in just 45m. salmon, tuna, scallop, tako, tobiko, capers with yuzu ponzu