My favorite restaurant is Kabuki Sushi near my home in Northridge, CA.
It’s a San Fernando Valley classic: a family-run strip-mall sushi bar with a dedicated base of regulars. One of their most popular menu items is Japanese ceviche: tomatoes, red onions, cilantro and tuna, yellowtail, halibut, and salmon sashimi doused generously ponzu dressing. Here is my take on their specialty. I use yellowfin tuna here, but you can use any high-grade or sushi-grade fish. You should not let the fish sit in the marinade too long, or it will begin to discolor and toughen. It is best served super-fresh. I like it with a bowl of steamed white rice and a sprinkle of toasted black sesame seeds
– Angela M.
– ½ lb. high-grade cubed Yellowfin or Bluefin tuna
– 1 large handful coarsly chopped cilantro
– 1/4 red onion, sliced
– 1 seedless cucumber, julienned
– 4 firm Roma tomatoes, seeded and sliced
– Toasted black sesame seeds (optional)
– 6 tbsp ponzo sauce
– 1.5 tbsp clover honey
– 1.5 tbsp sesame oil
– Juice of 1 lemon
Whisk ponzu sauce, honey, sesame oil and lemon juice together until well combined. Pour over chopped tomatoes, onion, and cilantro in a large bowl. Let sit for 20 minutes. Mix in cubed tuna. Garnish with red pepper flakes and toasted black sesame seeds. Serve immediately.