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Peruvian style cebiche: Ahi

If you’ve ever been to Lima, Peru, you know how delicious their cebiche is. You also know with certainty that they have THE BEST cebiche. There are so many types and flavors to choose from. It can be overwhelming in an exciting way. It can make you eat way too much and continue on force feeding yourself just to experience the variety. And then, go back for more. Repeat. Again. Expertly blended indigenous ingredients with those of the current cultural mix yield a phenomenal texture and flavor experience that can only be understood with the first bite. Lucky for you, here’s an easy recipe to try in case you’re curious. This recipe is more Japanese than Peruvian, but it is just one example of the varied types of cebiche available in Lima restaurants.

Ahi Cebiche

1/2 pound sushi grade tuna

3 cloves garlic, pressed

3T fresh squeezed lemon juice

3T soy sauce

1 T sake

1 T mirin

1/2 tsp olive oil

2 shishito peppers, sliced

green onions, sliced

1 tsp ginger, grated

salt & pepper to taste

Slice the ahi thin and fan out on a plate. Cover and refrigerate.

Combine the lemon juice, soy sauce, sake, mirin and 2 cloves pressed garlic. Set aside.

Slice the shishito peppers, green onions, and grate the ginger, press the remaining garlic clove. Place each into a separate dish, or separate on a cutting board.

When ready to serve, pour the sauce over the ahi and sprinkle the shishito’s, green onions, ginger, remaining clove of pressed garlic, and sprinkle salt and pepper. Drizzle olive oil and let sit for 2 minutes. Enjoy shortly thereafter.


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