Wasabi Ceviche with Hokkaido Scallops, White Fish & Furikake
Nikkei-style ceviche inspired by the Wasabi Ceviche at Osaka Miami, featuring Hokkaido scallops and white fish in a wasabi-infused leche de tigre, finished with furikake and two textures of scallion.
Servings: 2
Equipment
- Blender
Ingredients
For the fish and seafood
- 120 g fresh white fish like corvina, snapper, or flounder, cut into large dice
- 4 fresh Hokkaido scallops cut into large dice (halved or quartered)
- Shiso leaves optional, for garnish
- Scallions green parts only - thinly sliced crosswise, tossed in sesame oil (for garnish)
- Scallions green parts only - cut into 2 inch thin strips, curled in ice water (for the leche de tigre)
- Fresno chile finely diced
For the wasabi leche de tigre
- 80 ml fresh limon sutil juice or the most aromatic, non-bitter lime you can find
- Kombu one stamp-size piece
- 1 tbsp cold fish stock or iced water
- 1/2 tsp white miso
- 1/2 garlic clove minced
- 1 slice fresh ginger
- 1/2 aji limo or chili pepper of choice, deseeded. jalapeño works well here.
- 1 tsp wasabi paste or more, to taste
- 1/2 tsp clear soy sauce
- 1 tsp toasted sesame oil
- Salt to taste
- 1 tsp sugar optional, to balance acidity if needed
To finish
- Furikake Nori Komi, Ajishima Foods, to taste
- Toasted white sesame seeds
- Lime zest optional
- Microgreens or sprouts optional
Instructions
- Make the leche de tigre: Steep the stamp-size piece of kombu in the lime juice for 10 minutes (cold steep).
- In a blender, combine all leche de tigre ingredients except the sugar. Blend on high for a few seconds, then strain through a fine sieve so the liquid stays clear. Adjust seasoning so it's bright, balanced, and aromatic with a clean wasabi note. Add a pinch of sugar if it tastes overly acidic.
- Assemble the ceviche: In a shallow bowl, arrange the diced fish and scallops. Pour the cold, strained leche de tigre over them.
- Garnish: Sprinkle with furikake, diced Fresno chile, and the thinly sliced scallion greens tossed in sesame oil. Top with the curled scallion strips, shiso leaves, and microgreens if using. Finish with lime zest if desired.
Notes
The key is using the freshest fish and scallops you can find, and keeping the leche de tigre very cold.
Adjust the wasabi intensity to your taste.
If you can't find limon sutil, substitute with the most fragrant, non-bitter lime available.
The light soy sauce and sesame oil are what give this dish its distinct Nikkei character.
Filter the leche de tigre well so it stays clear.
Fun fact: in Peru, ceviche is traditionally eaten at lunch, since the fish is bought fresh that morning and leche de tigre is considered too acidic and heavy for dinner - though modern Nikkei kitchens are starting to bend that rule.
Adjust the wasabi intensity to your taste.
If you can't find limon sutil, substitute with the most fragrant, non-bitter lime available.
The light soy sauce and sesame oil are what give this dish its distinct Nikkei character.
Filter the leche de tigre well so it stays clear.
Fun fact: in Peru, ceviche is traditionally eaten at lunch, since the fish is bought fresh that morning and leche de tigre is considered too acidic and heavy for dinner - though modern Nikkei kitchens are starting to bend that rule.