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Seafood ceviche Nobu style
Chef's recipes
Seafood ceviche Nobu style
A combination of raw and cooked seafood, vegetables and spicy-sour ceviche sauce, this dish is great for a hot summer day

Courtesy of Mark Edwards, Executive Head Chef at Nobu London and Berkeley ST
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A combination of raw and cooked seafood, vegetables and spicy-sour ceviche sauce, this dish is great for a hot summer day

Courtesy of Mark Edwards, Executive Head Chef at Nobu London and Berkeley ST

Ingredients

6½ ounces (180g) seafood (delicate-flavoured varieties such as fresh white fish and shellfish, boiled octopus, boiled squid, boiled shrimp), cut into bite-size pieces.
4 teaspoons finely chopped cilantro (coriander) leaves
¼ red onion, thinly sliced
½ cucumber, peeled and cut into thick round slices
4 each red, yellow and orange mini tomatoes, halved
5 tablespoons plus 1 teaspoon ceviche sauce*

For the ceviche sauce
4 tablespoons lemon juice
2 teaspoons yuzu juice
½ teaspoon sea salt
1 teaspoon soy sauce
½ teaspoon finely grated garlic
½ teaspoon grated ginger
½ teaspoon freshly ground black pepper
1 teaspoon aji Amarillo paste
Combine all the ingredients.
Cilantro (coriander) sprigs for garnish

Method

Mix all the shellfish and vegetables together well. Combine with ceviche sauce and transfer to a serving dish. Top with cilantro sprig.

Serves: 4
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