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japanese-ceviche-recipe

Japanese Ceviche Recipe

A refreshing Japanese twist on the classic ceviche, combining fresh fish with citrus and soy flavors.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 200 g Fresh fish (e.g., tuna or salmon) sashimi-grade
  • 1 Cucumber diced
  • 1 Avocado diced
  • 1 Red onion finely chopped
  • 2 tablespoon Soy sauce
  • 2 tablespoon Lime juice freshly squeezed
  • 1 teaspoon Sesame oil
  • 1 teaspoon Ginger grated
  • 1 Red chili finely chopped
  • 1 tablespoon Cilantro chopped

Instructions 

  1. 1. Dice the fish into small cubes and place in a mixing bowl.
  2. 2. Add the diced cucumber, avocado, and red onion to the bowl.
  3. 3. In a small bowl, mix the soy sauce, lime juice, sesame oil, and grated ginger.
  4. 4. Pour the dressing over the fish and vegetables, and gently toss to combine.
  5. 5. Add the chopped red chili and cilantro, and mix gently.
  6. 6. Serve immediately or chill for 10-15 minutes before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 10g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 400mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

Keywords

Ceviche, Japanese, Seafood
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