Tuna Ceviche Nikkei
“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
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.