Japanese-style ceviche- Japanese home cooking class in Tokyo
Ceviche is a seafood marinade dish originating from Peru in South America. It is made by marinating white fish, octopus, tuna, and other seafood in citrus juice and combining it with vegetables for a refreshing finish. Here, we introduce a recipe for ceviche with added Japanese-style dashi broth.
Homemade Japanese-style ceviche- Japanese home cooking class in Tokyo
Ingredients (for 4 servings)
100g horse mackerel sashimi
100g octopus (sashimi grade)
100g tuna sashimi
1/4 purple onion (thinly sliced)
Juice of 1/2 lemon
Juice of 1/2 lime
1 tablespoon olive oil
30g Japanese dashi broth (made by dissolving 5g kombu and bonito dashi powder in 30g hot water)
1/2 teaspoon salt
Cilantro (finely chopped), amount to taste
Instructions
Cut the seafood into roughly 2cm cubes.
Thinly slice the purple onion.
In a bowl, combine the seafood with lemon juice, lime juice, and Japanese dashi broth. Mix well until fully combined and the flavors meld.
Add the sliced onion, olive oil, and salt, then mix thoroughly.
Finally, stir in the chopped cilantro and give it a quick mix. The ceviche is now ready to serve.
The refreshing acidity of the lemon and lime seeps into the seafood, while the Japanese dashi adds umami, resulting in a dish that is light yet flavorful. For an extra kick, you can add garlic or chili peppers according to your preference.
This recipe can be adapted by adding shrimp, scallops, or summer vegetables. It’s easy to prepare and perfect for hot summer days. Give it a try!
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