Japanese Ceviche Recipe

Sashimi-grade fresh fish: High-quality fish suitable for raw consumption, such as tuna or salmon.

Cucumber: Adds a refreshing crunch to the dish.

Avocado: Provides a creamy texture that balances the acidity of the lime juice.

Red onion: Offers a sharp, tangy flavor that complements the fish.

Soy sauce: Adds a rich umami flavor to the ceviche.

Lime juice: The acidity helps to 'cook' the fish and adds a zesty flavor.

Sesame oil: Adds a nutty, aromatic quality to the dish.

Grated ginger: Provides a spicy, warming flavor that enhances the overall taste.

Red chili: Adds a spicy kick to the ceviche.

Cilantro: Adds a fresh, herbaceous note to the dish.

When preparing sashimi-grade fish for this recipe, ensure your knife is extremely sharp to achieve clean cuts. This helps maintain the texture and integrity of the fish. Additionally, when dicing the avocado, use a spoon to scoop it out of its skin before cutting to avoid bruising. For the red onion, soak the chopped pieces in cold water for a few minutes to reduce its sharpness and make it more palatable in the ceviche.

• sashimi-grade fresh fish - Substitute with cooked shrimp: If you prefer a cooked option, shrimp provides a similar texture and can absorb the flavors well.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• diced avocado - Substitute with diced mango: Mango adds a sweet and tangy flavor that complements the other ingredients.

• finely chopped red onion - Substitute with finely chopped shallots: Shallots have a milder and slightly sweeter taste compared to red onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will have a different flavor profile.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it is more concentrated, so use less.

• finely chopped red chili - Substitute with finely chopped jalapeño: Jalapeños offer a similar heat level and can be a good alternative.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, green flavor without the distinct taste of cilantro.

• Gently transfer the ceviche to a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap to prevent it from drying out. Heat on medium power for 20-30 seconds, checking frequently to ensure the fish doesn't cook through.

• Alternatively, place the ceviche in a heatproof bowl and set it over a pot of simmering water. Stir gently and heat for 1-2 minutes, just until the chill is taken off. This method helps maintain the delicate texture of the sashimi-grade fish.

• If you prefer not to use heat, allow the ceviche to come to room temperature by leaving it out for about 15-20 minutes. This will slightly warm the dish without altering the texture of the fish and vegetables.

• For a quick refresh, add a splash of freshly squeezed lime juice and a drizzle of sesame oil before serving. This will enhance the flavors and give the ceviche a freshly made taste.

• If the avocado has browned, consider removing it and adding freshly diced avocado before serving. This will improve both the appearance and taste of the dish.

• Cutting board: A sturdy surface to safely dice the fish, cucumber, avocado, and red onion.

• Chef's knife: Essential for finely chopping and dicing all the ingredients with precision.

• Mixing bowl: Used to combine the diced fish, vegetables, and dressing.

• Small bowl: Ideal for mixing the soy sauce, lime juice, sesame oil, and grated ginger to create the dressing.

• Grater: Necessary for grating the ginger finely.

• Measuring spoons: Ensures accurate measurement of soy sauce, lime juice, sesame oil, and grated ginger.

• Spoon: Useful for gently tossing the ingredients together to ensure even coating with the dressing.

• Chopping knife: Handy for finely chopping the red chili and cilantro.

• Serving dish: Perfect for presenting the ceviche attractively once it's ready to be served.

Prep ingredients in advance: Dice the fish, cucumber, avocado, and red onion ahead of time and store them in the fridge.

Use a food processor: Quickly chop the red chili, cilantro, and ginger using a food processor.

Make the dressing beforehand: Mix the soy sauce, lime juice, sesame oil, and grated ginger in advance and refrigerate.

Chill the fish: Keep the sashimi-grade fish in the freezer for a few minutes to make it easier to dice.

Use pre-chopped veggies: Buy pre-diced cucumber and red onion to save chopping time.