Nobu’s seafood ceviche recipe

A combination of raw and cooked seafood, vegetables, and spicy-sour ceviche sauce. This dish is light, fresh, and ideal for entertaining.

Seafood ceviche

Ingredients
(Serves 4)

180g mixed seafood (delicately flavoured varieties such as fresh white fish and shellfish, boiled octopus, boiled squid, boiled shrimp), cut into bite-size pieces
¼ red onion, thinly sliced
½ cucumber, peeled and cut into thin round slices
4 each red, yellow, and orange mini tomatoes, halved
4tsp finely chopped coriander leaves
5tbsp plus 1 tsp ceviche sauce
Coriander sprigs, for garnish

For the ceviche sauce:
4tbsp lemon juice
2tbsp yuzu juice
½tsp sea salt
1tsp soy sauce
½tsp finely grated garlic
½tsp grated ginger
½tsp freshly ground black pepper
1tsp aji amarillo paste

Method

1. Make the ceviche sauce: Combine all the ingredients (yields approximately 5 tablespoons plus 1 teaspoon).

2. Mix all the seafood and vegetables together well.

3. Combine with the ceviche sauce and transfer to a serving dish. Top with a coriander sprig and serve immediately.