Total time: 30 minutes | Serves 4
Note: From Nobu Matsuhisa at Nobu Malibu. Look for yuzu juice in Asian markets; aji amarillo paste is available at Latin markets.
- 4 tablespoons lemon juice
- 2 teaspoons yuzu juice
- 1/2 teaspoon sea salt
- 1 teaspoon soy sauce
- 1/2 teaspoon finely grated garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon aji amarillo paste
Step 1In a bowl, combine the lemon and yuzu juice, salt, soy sauce, garlic, ginger, pepper and aji amarillo paste. Set aside.
Seafood and assembly
- 6 ounces mixed seafood such as halibut, shellfish, octopus, squid, shrimp
- 4 teaspoons finely chopped cilantro
- 1/4 cup thinly sliced red onion
- 3/4 cup peeled and thinly sliced cucumber
- 4 each red, yellow and orange cherry tomatoes, halved
- 4 cilantro sprigs for garnish
Step 1Very thinly slice the raw fish. Shuck the shellfish, if using. If using octopus, cook it 15 to 20 minutes in boiling water, until opaque. If using squid or shrimp, cook very briefly by plunging into boiling water; when the water returns to a boil, remove the seafood from the pot and put into ice water to stop the cooking. Pat dry and cut into bite-size pieces.
Step 2Combine the seafood, chopped cilantro and vegetables in a large bowl. Gently stir in the ceviche sauce. Serve immediately, garnished with cilantro sprigs.
65 calories; 9 grams protein; 6 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 33 mg. cholesterol; 437 mg. sodium.
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