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