Home RecipesAppetizers PERU SPECIAL: Nikkei Tuna Ceviche

PERU SPECIAL: Nikkei Tuna Ceviche

by Lorena

Difficulty 2/5

The 28th of July is Peru’s independence day and I thought I would cook up some Peruvian dishes for you guys to celebrate! This dish is actually a “tiradito”, which is basically a ceviche cut in thin slices instead of cubes and without the raw red onion on top. “Nikkei” is the name of the fusion between Japanese and Peruvian cuisines that started because of a large migration of Japanese people at the end of the 19th century. That’s why we’re using tuna, soy sauce, sesame oil and cucumber for this dish. You can also replace the tuna for a white fish or even salmon. For the crispy quinoa on top I used this recipe; it’s super easy to make. It looks really fancy but it’s actually quite easy to achieve.

Nikkei Tuna Ceviche

4.25 from 4 votes
Print Pin Rate
Course: Appetizer
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 people


For the asian part of the sauce

  • 4 tbsp soy sauce
  • 100 ml apple or cider vinegar
  • 2 orange zest and juice
  • 40 g peeled and cut ginger

For the leche de tigre

  • 150 ml lime juice about 15 limes
  • 2 garlic cloves
  • 30 g brown onion, roughly chopped
  • 20 g peeled and cut ginger
  • 50 g scraps of white fish if you're making the recipe with white fish, you can use the uneven pieces for this
  • 30 g celery, sliced
  • 1 chili pepper


  • 260 g tuna filet
  • to taste salt

For garnish

  • piece of cucumber
  • to taste crispy quinoa
  • to taste chopped chili
  • to taste drops of sesame oil


For the asian part of the sauce

  • Put everything on the pot on high heat until it goes syrupy
  • Put it in the fridge or freezer until cold to mix with the tiger's milk

For the tiger's milk

  • We put everything in the blender and pulse about 5 times to grind them down a bit but definitely not fully. 
  • Pass it through a fine sieve and squeeze down to get all the juices out.
  • If you're not going to use it immediately, keep it in the fridge so it doesn't go bitter.

The fish

  • Cut thin tuna slices, without any dark meat.
  • Season with salt before putting on the plate.

To decorate

  • Put the tuna slices in a line and then put the sauce on top. Do this right before eating or the fish will cook.
  • Cut thin sticks of cucumber, only the green part plus a bit of flesh. With the center part you can flavour water 🙂
  • Put the crispy quinua, the sliced chili and sesame oil drops on top to finish off.


You can replace the tuna for a white, mild fish like sea bass or sole, and even salmon.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

I loved this dish; the flavours go together in an amazing way and I can’t wait to eat it once again 🙂

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