Togarashi Ceviche
Aaron Fish | Fish Food
4
20 minutes
25 minutes
Asian/Pacific Islands
Main Course
Bright, citrusy, and built for bold heat-seekers, this Togarashi Ceviche layers silky ahi tuna with habanero, serrano, and toasted sesame in a Japanese-Latin mashup that earns every bite. Spiceology Togarashi Blend brings the citrus-sesame heat that ties together the lime brine and soy-based dressing. Top it over crispy smashed potatoes and finish with a handful of corn nuts for a dish that plays with texture as much as flavor.
Ingredients
- 2 tablespoons Spiceology Togarashi
- 1 pound purple potatoes
- 1 cup lime juice
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup diced red onion
- ¼ cup diced carrot
- ¼ cup green onions, sliced thin
- ¼ cup cilantro, chopped
- 1 each serrano pepper, seeded and chopped fine
- 1 each habanero pepper, seeded and chopped fine
- 6oz Ahi Tuna, fresh
- 1 each avocado
- ½ cup corn nuts
- cilantro leaves for garnish
Directions
Combine lime juice, soy sauce, sesame oil, sugar, Spiceology Togarashi Blend and salt. Mix well and set aside.
- Combine onion, carrot, green onion, cilantro, serrano, habanero and ahi. Pour lime brine over mixture and stir gently. Make sure all fish is under the brine.
blank
- Cook potatoes in 2 quarts of boiling water with 3 tablespoons of kosher salt until cooked through. Strain and cool off. Set aside.
- Take potatoes and slice into ¼” slices. Heat a non-stick saute pan over medium-high heat for 2-3 minutes. Add ¼ cup canola oil and lay potato slices down in oil. Crisp each side (2-3 minutes each) and then remove to a paper towel-lined plate.
blank
- Place potatoes down on the plate and top with ceviche. Garnish with Avocado, cilantro leaves, corn nuts and more togarashi spice.
Eat it because it is DELICIOUS.
