Quick Nikkei Ceviche - A marvel of Japanese and Peruvian fusion cuisine by Chef Desiree Brassert

Ingredients for up to 4 portions:

- 700 g or 1.5 lbs of the freshest tuna, red snapper, mahi mahi, or sea bass

- 1 pinch of salt and pepper

- 1 tablespoon of sliced chives or green onion tops

- 1/2 cup of roughly chopped cilantro leaves 

- 1 medium red onion very finely sliced, with a mandolin if possible

- Thinly sliced mango

- Thinly sliced avocado

- Toasted sesame seeds

- Peruvian toasted corn or corn nuts

Quick leche de tigre:

- 2 tablespoons of lime juice

- 2 tablespoons of soy sauce

- 1 large garlic clove finely chopped

- 1/8 teaspoon of minced ginger

- 1 teaspoon of honey

- 1 teaspoon of sesame oil

- 1 teaspoon of sliced hot pepper, preferably Peruvian yellow aji 

Instructions:

Dice the fish into 1/2 inch or 1 cm cubes. Lightly season with salt and pepper, add the green onions, 1/2 of the cilantro and 1/2 of the sliced onions.

Assemble the dish by placing the fish alongside the mango and avocado slices. Make the leche de tigre in a blender and pour over the fish. 

Top with the remaining cilantro and red onion, and sprinkle with the sesame seeds and toasted corn.

Provecho!!