Sashimi Ceviche Recipe
salmon, tuna, scallop, tako, tobiko, capers with yuzu ponzu
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Ingredients
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Ceviche Ingredients
Method
Preparation Directions
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.
Mix the Marinade
In a separate bowl, whisk together the yuzu juice, soy sauce, sesame oil, sea salt, and black pepper.
Combine Ingredients
Pour the marinade over the seafood mixture and gently toss to coat. Add the capers, tobiko, and chopped cilantro, mixing carefully.
Chill
Cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to allow the flavors to meld.
