Pacha Nikkei's Peruvian Ceviche
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Here is another of the many Nikkei Ceviche recipes out there.
Unlike traditional ceviche in which fresh fish is "cooked" in lime for hours, ceviche Nikkei includes fresh fish exposed to lime for only minutes before eating. Nikkei cuisine refers to Japanese-Peruvian food, first created after Japanese farmers immigrated at the end of the 19th century to Peru---the first country in South American to have diplomatic relations with Japan. Nikkei cuisine centers on the use of seafood---fish, octopus, scallops---and integrates Japanese ingredients like miso, ginger, soy, and wasabi with Peruvian staples including aji pepper, potatoes, and corn.
Learn more about the politics of Ceviche Nikkei's from The Politics of Cuisine on Instagram.
Ingredients
½ cup fresh squeezed lime juice
½ cup fish stock
1 teaspoon ground garlic
1 Tablespoon minced cilantro
½ small onion diced
1/4 cup minced celery
Salt and pepper
2 ounces white-fleshed fish fillets snapper, tilapia, swai or flounder
For garnish choclo (peruvian corn), sweet potato and cancha (corn nuts)
Directions
Place in a blender lime juice, the fish stock, the garlic, and briefly blend.
Pour into a receptacle to which you add minced cilantro, minced onion, minced celery, salt and pepper to taste. Mix.
Place 2 oz of any fresh white seasonal fish in a bowl. Add salt and white pepper, mix it and make sure the salt and pepper stick to the fish. add the leche de tigre to the bowl and mix again. Make sure the bowl you are using is cold so you can keep a low temperature for the fresh fish. Garnish with choclo (peruvian corn), sweet potato and cancha (corn nuts).