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Nikkei Cuisine
This food is a collaboration between Peruvian and Japanese cuisine that unites into a culinary with a unique taste. Historically, a combination of Japanese and Peruvian cuisine occurred when Japanese migration to Peru in the early 20th century. Peru, which is also rich in seafood, mixes the freshness of every slice of raw fish ivory, as is the case with Sashimi from Japan.
INGREDIENTS
- 1/4 lb. rock cod
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon crushed ginger
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon minced celery
- 1/2 teaspoon minced jalapeño pepper
- 1 oz. lime juice
- a few drops of Japanese sesame oil
- thin rounds green onion and julienned habanero pepper for garnish
PREPARATION
In addition to the ingredients above, you’ll need a mason jar to mix the ingredients, a fork to mash the ginger and garlic, a sharp knife and cutting board, and a long plate to serve the fish.
1. crush 1 or 2 cloves of peeled garlic cloves and an equal amount of peeled ginger root using a fork to yield 1/2 teaspoon each.
2. slice in half lengthwise, devein, and deseed one jalapeño pepper and one habanero pepper.
3. mince about 1 inch of celery stalk to yield 1/2 teaspoon
4. mince enough jalapeño pepper to yield 1/2 teaspoon
5. julienne the habanero, and cut half a green onion shoot into thin rounds
6. slice a lime or two and squeeze 1 oz. lime juice into a mason jar
7. add the garlic, ginger, celery, and jalapeño pepper to the lime juice in the mason jar, stir with fork and let rest
8. cut the fish against the grain into 12 thin slices, place the slices of fish evenly spread out on a plate, and season with salt and white pepper
9. pour the lime juice marinade over the fish, let sit for 2 minutes or until the fish turns opaque
10. gently turn the slices of fish over, and let cook for another 2 minutes
11. garnish each slice of fish with a few drops of sesame oil, green onion rounds, and julienned habanero
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