Japanese Ceviche

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.

Japanese Ceviche:

Serves: 4

– 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.

One thought on “Japanese Ceviche

  1. Mamie says:

    I would love to have some stuffed mushroom to start with, followed by this ceviche and with the orange and the chocolate souffle for desserts.

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