Sushi / Ceviche: A Japanese / Peruvian Fusion

Dreaming about vacations by the sea? Late summer nights sharing dinner with friends? Well, this is THE thing for you....Why? Because you'll have very fresh fish available (this is mandatory for any dish with raw fish!), because it's easy and fast and healthy (low in fat, high in proteins)...and because you'll be able to "lecture" about the differences between sushi and ceviche...and you'll impress all your friends !!! (LOL) Please, don't forget to say that your personal guru Cristina told you all this... ;D  
Seriously speaking, what is called New Peruvian Cuisine has jumped to international recognition and admiration thanks to the job of young Peruvian chefs like Gaston Acurio.

We all know quite a lot about sushi: It is from Japanese origin...basic ingredients are raw fish and Japanese rice with sushi vinegar...then there are pieces of avocado, cucumber, nori seaweed sheets....We talk about sushi in general, but there are technical differences between sashimi, maki, temaki, etc....and the "famous" California rolls, that are not very Japanese...with the addition of mayonnaise and Philadelphia cheese....But I am not going to deal with that here today! I am more interested in ceviche.

Ceviche is from Peruvian origin, and the big difference with sushi is that raw fish is marinated in citrus juice (and sort of "cooked" in this process) plus, there are other ingredients for extra flavor (yes, an explosion of flavor) such as onions, chili peppers, or even cilantro, red bell peppers, olive oil, etc.

Can I marinate my fish overnight to make triple sure that it will be "safe" for eating? Well, no!!!...because marination time varies with the type of fish, for a thin, flaky variety 15 minutes will be enough...for thicker fish like salmon 45 minutes will be almost a maximum....Why? Well, I am not a chemist so I am not entitled to lecture on this...there is an explanation about molecules forming a tougher chain and all that....but for someone like me, who views results from an empirical standpoint, excess in marination time turns the fish tougher, and less translucid, ...so watch out! Sometimes just tossing the fish in the marinade will do....otherwise, it is NOT ceviche...! (This is what Peruvian cooks say...)

So, in this dish, that can be used as an appetizer (if you make it smaller) or a light lunch, or dinner, we mix the two worlds: Japan with its rice, avocado and nori seaweed, and raw fish, Peruvian style, marinated in lime juice, olive oil, red onions, and chili pepper...Finally, to counterbalance the acid of the marinade, a delicious passionfruit/honey syrup....

Can we ask for more?? Well...your favorite dry white wine, very cold...some candles on the table.....

Ah! I was about to forget....the "marinade leftover" is served in Peru in little shot glasses. This is called "leche de tigre" (tiger milk!) and  is drunk while eating the ceviche...

Who dares?

Enjoy it !!!!!

Now for the recipe.....




To make this sushi / ceviche, you will need:
(four servings)
 * very fresh salmon, 400gr
 * passionfruit, 2
 * honey, 2 tablespoons
 * chili pepper, 1
 * nori seaweed sheet, 1
 * avocado, 2
 * cucumber, 1
 * red onion, 1/2
 * lime juice, 1
 * olive oil, 1 teaspoon


 * japanese rice, 200gr
 * water, 300ml
 * sushi vinegar (made with 3tbsp of rice vinegar, 1tbsp sugar & a pinch of salt)
 * sesame seeds, white and dark, to taste

To make the sushi rice: Rinse the rice with water, several times, till the water comes out clear. Put the rice and water in a saucepan, with the lid on. Take it to a boil. Turn down the heat to low/medium. Cook for aprox. 10' (still lid on). Turn off the heat. Let it sit for 15 '. Spread the rice on a baking dish. Sprinke with the sushi vinegar. Fold the rice, trying not to crush it. Add the sesame seeds. Do not overdo the folding process. We want the little grains to keep separate. Keep at room temperature, covered with a plastic film.

For the salmon marinade: Cut the salmon in 1cm cubes. Put it in a stainless steel bowl previously rubbed with the chili pepper. Add the onion, sliced very thinly, the lime juice and the olive oil. Fold well. Refrigerate no more than 40/45'.

For the passionfruit/honey syrup: Put the content of the passionfruit and honey in a very small saucepan. Take to a boil. Turn down the heat to low. Cook a few minutes more till the consistence of a syrup.

To assemble: Slice the cucumber very thinly and put the slices on the dish, forming a circle (photo) wider in diameter than the ring mold you will use for the rice (here I used a 9 cm mold)  Set your ring mold on the cucumber, and fill it with the rice (height? that's up to you...here, it is around 1,5cm) Slice the avocado and place it on top of the rice (unless you serve it immediately, sprinke the avocado with lemon). Strain the juice from ceviche. Arrange the ceviche on top. Sprinkle with the passionfruit/honey syrup. Decorate with the nori seaweed sheets sliced very thinly.

Recipe adapted from "Revista El Gourmet", Argentina.