As the days get hotter, the idea of cooking a meal could just ruin a good appetite! The good news is that not everything needs heat to be “cooked”. Ceviche is a great choice for hot summer days, it is flavorful and light. The seafood is cooked with the acidity of the citrus juices in the flavorful sauce.
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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The Simply Luxurious Life says
While I've never had ceviche, I've never been quite certain what it was. Thank you for informing me and teaching me once again. How wonderful that he shared his recipe! Thanks for sharing it with us. Enjoy your week!
red ticking says
LOVE tatsu and eri… and of course… every bite at nishino… let's meet at the bar! xo pam