Refreshing Summer Tomato and Seafood Marinade- Japanese Home Cooking and Sweet Class in Tokyo

A refreshing summer marinade featuring bright lemon, olive oil, and Japanese accents of shiso and soy sauce. It keeps well in the refrigerator for about 3 days, making it perfect for meal prep.kouglof-cafe+1

Refreshing Summer Tomato and Seafood Marinade- Japanese Home Cooking and Sweet Class in Tokyo

Ingredients (Serves 2–3)

• Assorted seafood (sashimi-grade or cooked seafood): 160 g

• Tomato (medium): 1 (or 6–8 cherry tomatoes)

• Shiso leaves: 6–8

• Onion (small): 1/4 (optional)

Marinade

• Lemon juice: 1 1/2 tbsp

• Olive oil: 2 tbsp

• Soy sauce: 1 tsp

• Salt: a pinch

• Black pepper: to taste

Instructions

Prep the ingredients

• Cut the seafood and tomato into bite-sized cubes (or halve the cherry tomatoes vertically).

• Slice the shiso leaves thinly.

• If using onion, slice thinly, soak in water for 5 minutes, then drain well.daidokolog.pal-system+1

Make the marinade

• In a bowl, whisk together the lemon juice, olive oil, soy sauce, salt, and

Combine

• Add the seafood, tomato, shiso, and onion (if using) to the marinade and toss gently.

Chill

• Refrigerate for 30 minutes to 1 hour to let the flavors meld.kouglof-cafe+1

Serving Suggestions

• Serve as is as an appetizer or snack.

• Spoon over baguette slices or crackers.

• Toss with cooked pasta or serve over rice for a refreshing marinade pasta or rice bowl.

Optional additions: a little minced garlic or chopped parsley.