Sushi Ceviche

Once I had Ceviche at a Sushi joint. Ceviche is not a Japanese dish, and the Ceviche at this sushi joint reflected that, with it's jalapenos, lime, avocados. It made sense, though, I suppose, what with all the raw fish laying around. But why not make it with more Japanese flavors? Like a sushi salad, almost? So that's what I have done.


And it works! Of course it does! Logical, really. A perfect summer dish. The freshness of the cucumber and lemon, the crunch of the daikon, the saltiness of the furikake and soy sauce, the umami of the fish and edamame. If you like sushi, this is a fool-proof way to get the flavors and textures at home pretty easily and without skill.

Sushi Ceviche

-5 inches of a seedless cucumber, cut into small cubes
-5 inches of a daikon radish, cut into short matchsticks
-1 cup cooked and cooled shelled edamame
-handful of chopped green onion tops
-1 inch of fresh ginger, grated
-1/2 lb. tuna steak, cut into small cubes
-2 Tablespoons seasoned rice wine vinegar
-Juice from 2 lemons
-1 Tablespoon soy sauce
-1 Tablespoon Wasabi Furikake

-Rice crackers for serving
-Dried Shiso for garnish

Mix everything but the crackers and Shiso together, using your hands if possible so you can get the fish cubes coated with the acids. The acids essentially "cook" the fish without heat. Let the Ceviche chill in the fridge for about 15-20 minutes, then serve on rice crackers or over cold rice. Sprinkle with dried Shiso.