Search
Close this search box.
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
All products are chosen independently by our editors. The Great Address may earn a commission on items purchased.
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
Shop

For your kitchen

Springlane food processor
Springlane
Springlane food processor
Santoku knife in black
Hast
Santoku knife
Hast utility knife
Hast
Utility knife
Hast boning knife
Hast
Boning knife
maxima-black
Maxima
Maxima Stand mixer
7 litres
More recipes
Plaice Meuniere with Brown Shrimps