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Nikkei ceviche recipe

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Adjust Servings:
For the Grouper
1¼ pounds Red Grouper
For the Candied Limes
¾ cup Sugar
¾ cup Water
2 Persian Lime , sliced ¼ inch thick
For the Marinade
1 cup Soy Sauce
½ cup Yuzu Juice or fresh lemon juice
1½ tablespoons Sesame Oil
2 tablespoons Tamarind puree
1 tablespoon Agave Nectar
1 cup fresh key Lime Juice
For the Ceviche Vegetables
½ cup peeled Celery hearts, sliced crosswise 1⁄8 inch thick
1 large (about 6 ounces) peeled Sweet Potato
Orange Juice
1½ cups very thinly sliced Red Onion
For Assembly
1–1½ Thai Chiles , very thinly sliced crosswise
1½ tablespoons snipped fresh Thai Basil
1½ tablespoons snipped fresh Mint
1½ tablespoons snipped fresh Cilantro
½ cup diced candied Lime , optional
Kosher Salt
Freshly popped Popcorn

Nikkei ceviche recipe

  • Serves 6
  • Medium


  • For the Grouper

  • For the Candied Limes

  • For the Marinade

  • For the Ceviche Vegetables

  • For Assembly





One week ahead

Wrap grouper fillet in plastic wrap. Add a second layer of plastic wrap and wrap grouper tightly. Place grouper in the freezer for 1 week to kill any microorganisms.


To Prepare the Candied Limes

Place sugar and water in a small saucepan over high heat. Bring to a boil until sugar has dissolved, forming a simple syrup. Add lime slices. Gently move the slices around in the syrup so that they cook evenly. Bring the simple syrup back to a boil on high heat, then turn off the heat. Let the limes cool in the syrup, then transfer limes and syrup to a covered container and refrigerate until needed. Remove limes from syrup with a slotted spoon before using.


To Prepare the Grouper

Remove grouper from freezer and allow it to thaw slightly. (The fish will be easier to clean and prepare if it is partially frozen.) Remove the collarbones along with the bloodline and discard. Keep the grouper in a stainless-steel pan on top of another pan that is filled with ice water to keep the fish very cold during preparation. Dice the grouper into ½-inch cubes and place in an airtight container with a layer of paper towels at the bottom to catch any residual moisture that occurs during the thawing process.


To Make the Marinade

Place all the ingredients in a blender and pulse until smooth. Transfer to a covered container and refrigerate until needed.


To Prepare the Ceviche Vegetables

Place sliced celery in a bowl of ice water to keep it crisp. Cut the sweet potatoes into ½-inch dice. Place them in a medium saucepan with orange juice to cover by 1 inch. Cook potatoes on high heat until they are fork tender. Drain potatoes, transfer them to a paper-towel-lined baking sheet, and refrigerate until they cool.


Rinse onions in a bowl of cool water. Drain and repeat process two more times with fresh water
each time. Place onions in a covered container and refrigerate.


To Assemble and Serve

Drain celery. Place grouper, celery, sweet potatoes, onions, chilies, basil, mint, cilantro, and candied limes in a large stainless-steel bowl. Mix gently with a spoon. Pour marinade into the bowl and gently stir to combine. Add kosher salt to taste. (Don’t add too much salt, as the soy sauce contains a lot of salt.) Mix the ceviche for 30–45 seconds, then divide it equally among 6 chilled bowls. Serve with fresh popcorn on the side.


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