Ceviche Nikkei

Serves 2-4

Nikkei Sweet Potatoes

2 cups cubed sweet potato

1 quart orange juice

2 sticks cinnamon

2 tea cloves

7 tsp sugar

Leche De Tigre:

½ cup white onion, diced

2 celery stalks, chopped

3 garlic cloves, peeled

2 cups lime juice

1 cups fish stock

5 oz white fish (such as fluke, seabass, flounder or sole), scales removed and chopped

2 tbsp cilantro stems

ice cubes

Salt, To Taste

Tuna Ceviche Nikkei

2 cups sushi-grade tuna, diced into cubes

½ of a red onion, finely sliced

2/3 cup sweet potato Nikkei 

1 tsp cooking liquid from nikkei sweet potato

1 tbsp leche de tigre

½ tbsp ponzu 

1 radish, finely sliced

½ of a cucumber, finely sliced

Peruvian canchas, for garnish

Micro cilantro, for garnish

plantain chips & tortilla chips, for serving

Directions:

1.     Make the Nikkei Sweet Potatoes: Peel sweet potatoes, then put in a sauce pot with all ingredients. Bring to a boil and cook until al dente. Remove from heat & let cool. Reserve some of the cooking liquid for the final ceviche recipe.

2.     Make the Leche de Tigre: Set a mesh strainer on a large bowl. Place all ingredients except for the fish into the blender with a handful of ice and blend until smooth. Marinate the fresh fish pieces in the mixture for 2-3 minutes. Using the mesh strainer, remove the marinade from the fish. Add salt & cilantro.

3.     Make the Ceviche: In a bowl add the tuna, red onion, sweet potato, ponzu, leche de tigre, and salt and pepper to taste, mix together and plate. Decorate with cucumber, radish, canchas and micro cilantro. In a bigger separate bowl, add crushed ice to the top and put smaller bowl with ceviche on top of the ice. Serve with a side of plantain and tortilla chips in a basket.