Peruvian Nikkei Ceviche

• •1.5 lb fresh firm white fish (corvina, snapper, or halibut), skinless, boneless, cut into 1-inch cubes
• •1 cup fresh lime juice, about 8-10 limes
• •1 large red onion, 1/2 thinly sliced for garnish, 1/2 roughly chopped for leche de tigre
• •2 aji limo or serrano peppers, seeded and minced
• •1 tablespoon fresh ginger, grated
• •1 garlic clove, minced
• •1 celery stalk, roughly chopped
• •0.5 fresh cilantro, 1/4 cup roughly chopped (stems included) for leche de tigre, 1/4 cup chopped leaves for garnish
• •4 ice cubes
• • to taste salt
• •3 tablespoon light soy sauce (shoyu)
• •1 tablespoon toasted sesame oil
• •1 tablespoon mirin (optional, for subtle sweetness)
• •1 large sweet potato (camote), boiled until tender, peeled and sliced into 1/2-inch rounds
• •1 ear choclo (Peruvian giant corn), fresh or frozen, boiled until tender, kernels removed
• •0.5 cup canchita (toasted corn nuts)
• •1 sheet nori seaweed, cut into thin strips
• •2 stalks scallions, thinly sliced

Instructions

1. 1

   Prepare the Leche de Tigre base: In a blender, combine the roughly chopped red onion, aji limo/serrano peppers, grated ginger, minced garlic, roughly chopped celery, 1/4 cup roughly chopped cilantro (including stems), 1/2 cup of the fresh lime juice, and 2 ice cubes. Blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing firmly on the solids to extract all the liquid. Discard the solids. This is your traditional Leche de Tigre base.

2. 2

   Enhance for Nikkei: To the strained Leche de Tigre base, add the remaining 1/2 cup fresh lime juice, soy sauce, sesame oil, and mirin (if using). Stir well to combine. Taste and adjust salt if needed. Keep this 'Nikkei Leche de Tigre' very cold by placing the bowl over an ice bath or adding a few more ice cubes directly to it, removing them before serving.

3. 3

   Prepare accompaniments: Ensure your boiled sweet potato slices and choclo kernels are ready. Have your canchita, thinly sliced red onion, chopped cilantro leaves, nori strips, and sliced scallions prepared and ready for garnish.

4. 4

   Assemble the Ceviche: In a large, chilled mixing bowl, combine the cubed fish with a generous pinch of salt. Gently toss. Pour enough of the cold Nikkei Leche de Tigre over the fish to just cover it. Add a few slices of the thinly sliced red onion and a tablespoon of chopped cilantro leaves. Gently stir for about 2-3 minutes, until the fish turns opaque and is 'cooked' by the acid. Do not over-marinate.

5. 5

   Serve: Immediately transfer the ceviche (fish and Leche de Tigre) into individual chilled bowls. Arrange a few slices of sweet potato and a spoonful of choclo kernels on the side of each bowl. Garnish generously with the remaining thinly sliced red onion, chopped cilantro leaves, canchita, nori strips, and sliced scallions. Serve immediately.

Chef's Tips

• 💡**Fish Quality is Key:** Always use the freshest, highest-quality white fish you can find. Ask your fishmonger for 'sushi-grade' or 'ceviche-grade' fish if possible. Freshness directly impacts taste and texture.
• 💡**Keep Everything Cold:** Chilling your bowls, ingredients, and especially the Leche de Tigre before mixing is crucial for the best texture and safety. Ice is your friend!
• 💡**Don't Over-Marinate:** The 'cooking' of the fish by the lime juice happens quickly. Marinating for more than 5 minutes can make the fish tough and overly acidic. The goal is a delicate, tender texture.
• 💡**Adjust Spice to Taste:** Aji limo (or serrano) provides heat. You can adjust the amount or remove more seeds to control the spice level according to your preference.
• 💡**Balance the Flavors:** Taste the Nikkei Leche de Tigre before adding the fish. Adjust lime, salt, soy sauce, and mirin to achieve a perfect balance of acidity, saltiness, umami, and a hint of sweetness.