Japanese-Style Tuna Ceviche with Togarashi and Radish
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 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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