Chef Richard Sandoval at Toro Latin Kitchen & Lounge generously shares his ceviche recipe, allowing you to re-create his tantalizing flavors in the comfort of your own kitchen. Seeking hands-on instruction? Join Toro’s ceviche-making classes every Friday night for an immersive culinary experience.
“In this unique recipe, the marriage of zesty citrus and succulent seafood, along with the sweet potato’s unexpected touch of earthy richness, creates a delightful balance.”—Chef Richard Sandoval, Toro Latin Kitchen & Lounge
Tuna Ceviche Nikkei
Ingredients
Nikkei Sweet Potatoes
- 2 cups cubed sweet potato
- 1 qt. orange juice
- 2 cinnamon sticks
- 2 tea cloves
- 7 tsp. sugar
Leche De Tigre
- ½ cup white onion (diced)
- 2 celery stalks (chopped)
- 3 garlic cloves (peeled)
- 2 cups lime juice
- 1 cup fish stock
- 5 oz. white fish (such as fluke, seabass, flounder, or sole) (scales removed and chopped)
- 2 Tbsp. cilantro stems
- ice cubes
- salt to taste
Tuna Ceviche Nikkei
- 2 cups sushi-grade tuna (dices into cubes)
- ½ red onion (finely slices)
- ⅔ cup Nikkei Sweet Potato
- 1 tsp. cooking liquid from Nikkei Sweet Potato
- 1 Tbsp. Leche de Tigre
- ½ Tbsp. ponzu
- 1 radish (finely sliced)
- ½ cucumber (finely sliced)
- Peruvian canchas (for garnish)
- micro cilantro (for garnish)
- plantain and tortilla chips (for serving)
Directions
Nikkei Sweet Potatoes
- Peel and cube the sweet potatoes, then put them in a sauce pot with all other ingredients.
- Bring to a boil and cook until al dente.
- Remove from the heat and let it cool.
- Save some of the cooking liquid for the final ceviche recipe.
Leche de Tigre
- Place all the ingredients except for the fish into a blender with a handful of ice, and blend until smooth.
- Marinate the fresh fish pieces in the mixture for two to three minutes.
- Using a mesh strainer over a large bowl, remove the marinade from the fish.
- Add salt and cilantro.
Tuna Ceviche Nikkei
- In a bowl, combine tuna, red onion, Nikkei Sweet Potato and its cooking liquid, Leche de Tigre, ponzu, and salt and pepper to taste.
- Mix together, then put in a bowl to serve.
- Decorate it with radish, cucumber, canchas, and micro cilantro.
- In a separate larger bowl, add crushed ice. Place the smaller bowl with ceviche on top of the ice.
- Serve with a side of plantain and tortilla chips.
