Ceviche is a seafood dish, that does not require to be heat treated – the fish is “cooked” by the acid in the citrus juice required for the marinade. Therefore, with the heat wave hitting the east coast – ceviche is just what the doctor ordered. *It is important to use either sashimi grade fish or previously flash frozed fish in the preparation of ceviche; the citrus juice in the marinade denatures protein giving the fish the apparance of being cooked, however the acid does not kill the bacteria or parasitic worms- the flash freezing and cooking do.
This version of ceviche has an Asian spin to it, and all the flavors meld very well together.
- 6 oz Sashimi grade Tuna diced
- 6 oz Sashimi grade Salmon diced
- Avocado diced
- 4-5 large radishes grated
- 2 Cucumbers grated
- 1/2 red onion diced
- juice of 1 lime
- sesame seeds
- 2 teaspoons soy sauce
- a drop of oil