Aside from the very fresh flavors at Nishino’s their food is always creatively presented. My ceviche arrived, spilling over the sides of a hollowed orange half. What a beautiful, natural way to serve a salad.
Pacific Spot Prawns are one of the treasures of the Salish Sea. Each year, as we roam these waters, there is always a focus on the season of the prawns. Though we usually enjoy the prawns freshly boiled, a taste of this ceviche put it at the top of my list for ways to prepare Pacific Prawns.
No Prawns? No problem — scallops or a sweet white fish would work splendidly too.
Before opening Nishino in 1995 Tatsu was the chef at Matsuhisa – Nobu Matsuhisa’s original Los Angeles restaurant. He has generously shared his recipe with all of the splendid readers.
Nishino’s Amaebi Ceviche
1/2 medium Red Onion
1 medium sized ripe Tomato
1/4 cup chopped Cilantro (and a few sprigs for garnish)
1/4 cup Lemon Juice
1/2 clove Garlic, grated
1 pinch black pepper
1/2 cup corn starch
Dip head in corn starch and fry until crispy.
Dice avocado, tomato, cucumber. Thinly slice the red onion. Mix all ingredients in bowl. Let it sit few minutes. Place ceviche on orange cup on plate. Garnish with cilantro and fried heads.
有難うございます, or Doumo arigatou gozaimasu, Tatsu and Eri!
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