Blue Fish Ceviche with Nikkei Tiger Leche

Ingredients:

• 1 pound bluefish fillet, diced
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup cilantro leaves, chopped
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1 tablespoon aji amarillo paste
• 1/2 cup mayonnaise
• 1/4 cup coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1/4 teaspoon wasabi paste

Instructions:

1. In a large mixing bowl, combine the diced bluefish fillet, thinly sliced red onion, minced garlic, and chopped cilantro leaves.
2. Add the lime juice and orange juice to the mixing bowl, and mix everything together until well combined.
3. Allow the fish to marinate for about 10 to 15 minutes in the citrus juices.
4. To prepare the Nikkei tiger leche, combine the mayonnaise, coconut milk, soy sauce, grated ginger, aji amarillo paste, and wasabi paste in a separate mixing bowl. Whisk everything together until the mixture is smooth and well combined.
5. Transfer the Nikkei tiger leche to a small serving bowl and set it aside.
6. After 10 to 15 minutes of marinating, remove the fish from the citrus juices and transfer it to a serving bowl or individual serving dishes.
7. Drizzle the Nikkei tiger leche over the top of the fish ceviche.
8. Serve immediately.

Verdict:

This Blue Fish Ceviche with Nikkei Tiger Leche is a refreshing and flavorful Peruvian recipe that is perfect for a light and healthy appetizer or main course. The bluefish is marinated in citrus juices and mixed with red onions and cilantro for a zesty flavor. The Nikkei tiger leche is a creamy, spicy, and sweet sauce that adds a unique twist to the dish. Overall, this dish is a must-try for seafood lovers.

Serving Suggestions:

For a traditional Peruvian presentation, serve the Blue Fish Ceviche with Nikkei Tiger Leche with a side of boiled potato slices and corn kernels. Garnish with some additional cilantro leaves and thinly sliced red onion for added flavor and texture. Additionally, this dish pairs well with a crisp white wine or a light beer.