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2013 and earlier

Japanese style Ceviche with Soy and Sesame Oil

After sampling the Sakura Maru, I couldn't resist trying out something similar at home. This delicious fusion of some of my favourite aspects of Japanese and Peruvian cuisine makes for a quick and uncomplicated starter, serving two.

  • Prep: 15 minutes
  • Cook: 1 hour
  • Total time: 1 hour, 15 minutes
  • Recipe serves: 8


  • 150g Skinless boneless salmon fillet
  • 1 tbsp Finely chopped coriander
  • Juice & zest of a lime
  • 2 Spring onions, sliced into thin rounds
  • 1/4 of a hot red chilli, sliced into long thin slivers
  • 1 tbsp Sesame oil
  • 1 tbsp Olive oil
  • 1 tsp Soy sauce
  • Generous pinch of sugar
  • Small pinch of salt


  1. Add all the ingredients except for the salmon to a bowl and mix, correcting seasoning if necessary.
  2. Slice the salmon as finely as you can then add to the bowl of marinade. Leave for no more than 2-3 minutes as the citric acid will 'cook' the salmon (the finer the slices, the quicker this will happen).
  3. Remove the salmon pieces from the bowl one by one and carefully lay them out on two plates ready to serve. Top with the remaining marinade and serve immediately.

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