Micha’s Nikkei Cebiche

Name: Micha’s Nikkei Cebiche
Yield: Serves 1
Cuisine: Peruvian
Ingredients: 50 ml (2 fl oz/¼ cup) lime juice; finely grated zest of 2 lemons; 1 litre (1¾ pints/4 cups) water; 22 g (¾ oz/1½ cups) katsuobushi bonito flakes; 12 g (⅓ oz) konbu; 70 ml (2¾ fl oz/⅓ cup) mirin (evaporate the alcohol before using); 100 ml (3½ fl oz/½ cup) usukuchi (light soy sauce); 100 ml (3½ fl oz/½ cup) rice vinegar; 70 ml (2¾ fl oz/⅓ cup) mirin (evaporate the alcohol before using); 4 coriander (cilantro) leaves, chopped; 4 coriander (cilantro) leaves, chopped; 2 sea urchins (or tobiko eggs); 2 sea urchins (or tobiko eggs); ¼ Limo hot pepper (or red jalapeño chilli), diced; 20 ml (⅔ fl oz/4 tsp) ponzu sauce; 4 coriander (cilantro) leaves, chopped; ¼ Limo hot pepper (or red jalapeño chilli), diced; 1 ice cube; 20 g (¾ oz) red onion, julienned; 2 celery sticks, cleaned; 1 scallop, cleaned; 2 x 2 cm (¾ in) cubes of fresh cabrilla or any rock fish; 2 x 2 cm (¾ in) cubes of fresh cabrilla or any rock fish; 525 ml (18½ fl oz/2⅓ cups) dashi; 6 g (⅛ oz) garlic, peeled and grated; 2½ tsp salt; 25 g (1 oz) white fish trimmings; salt, to taste; grated garlic, to taste; grated ginger, to taste

Preparation info

Serves
1

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Mitsuharu Tsumura – also known as Micha – is one of Peru’s most celebrated Japanese Peruvian chefs. His restaurant Maido in Miraflores was ranked in the top 10 in San Pellegrino’s Latin American 50 Best Restaurants list. Micha’s highly sophisticated Nikkei ceviche – or cebiche – is a dish that brings to life the marriage of these two cultures.

Ingredients

Asia
Americas
Peru
Japan
Fish course
Sauce
Pescatarian
South America

Ingredients

Method