Local Fish Ceviche

Although ceviche has roots in Peru, it was the Japanese who popularized the modernized version of this dish.

Typically, traditional ceviche involves marinating seafood in lime juice for several hours.  However, the Japanese, who emigrated to Peru to work in the cotton and sugar plantations, demonstrated how to add the lime juice just before serving.  

This prevents the seafood from becoming over-acidulated to where it is "cooked."  

For this course, ahi is served in the modern ceviche style, with shiso tsukudani.

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