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Ceviche Nikkei

Name: Ceviche Nikkei
Total time: 25 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 400g White Fish Fillet; 4 Lime; 1/2 Red Onion; 2 tbsp Soy Sauce; 10g Ginger; 1 Green Chili Pepper; to taste Cilantro; 1/2 tsp Salt

Side Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Peru's national dish ceviche, given a Japanese accent with soy sauce and ginger — the Nikkei version.

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📖 The Story Behind This Dish

Traditional ceviche marinates fish in lime juice alone; the Nikkei version adds soy sauce and ginger, ingredients Japanese immigrants brought with them. The fermented depth and aroma give the once purely tangy marinade an extra layer of complexity.

🌆 Where it's eaten: A lunchtime staple along Peru's coast.

🥕 Ingredients (serves 4)

White Fish Fillet 400g
Lime 4
Red Onion 1/2
Soy Sauce 2 tbsp
Ginger 10g
Green Chili Pepper 1
Cilantro to taste
Salt 1/2 tsp

👩‍🍳 Instructions

Cut the white fish into bite-sized cubes.
Slice the red onion thin and soak in water.
Squeeze the lime and mix with soy sauce, grated ginger, minced green chili, and salt to make the marinade.
Marinate the fish for about 15 minutes in the refrigerator, until the flesh turns opaque.
Add the drained red onion and toss together.
Scatter chopped cilantro on top to finish.

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