Japanese-Style Tuna Ceviche with Togarashi and Radish | Saveur

Name: Japanese-Style Tuna Ceviche with Togarashi and Radish | Saveur
Ingredients: 14 oz. tuna or bonito fillet; 1 small firm-ripe avocado; 2 small radishes; 1 cup leche de tigre; 1 tsp. soy sauce; 1 tsp. toasted sesame oil; 1 ⁄ 2 tsp. wasabi paste; 1 ⁄ 2 tsp. togarashi (optional); Kosher salt and white pepper; 1 Tbsp. plus 1 tsp. chopped cilantro; 1 ⁄ 4 cup thinly sliced shallot; 1 Tbsp. minced ajì limo or habanero; 2 Tbsp. puffed brown rice; Fresh seaweed, finely torn, for garnish, optional

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A community of Japanese immigrants in Lima has led to a unique fusion style called "Nikkei," in which fish is sliced thinly like sashimi and is prepared with Japanese ingredients.

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Ingredients

14 oz. tuna or bonito fillet
1 small firm-ripe avocado
2 small radishes
1 cup <a href="https://www.saveur.com/leche-de-tigre-recipe/">leche de tigre</a>
1 tsp. soy sauce
1 tsp. toasted sesame oil
1⁄2 tsp. wasabi paste
1⁄2 tsp. togarashi (optional)
Kosher salt and white pepper
1 Tbsp. plus 1 tsp. chopped cilantro
1⁄4 cup thinly sliced shallot
1 Tbsp. minced ajì limo or habanero
2 Tbsp. puffed brown rice
Fresh seaweed, finely torn, for garnish, optional