If you love intense flavors and unexpected combinations, Nikkei ceviche is for you. A unique blend of Japanese technique and Peruvian seasoning that will make you see ceviche with different eyes.
Come to Ronda 14 and be surprised!
Ceviche, a dish with centuries of history
Before talking about Nikkei ceviche, it is interesting to know the origin of traditional ceviche. This dish, an icon of Peruvian gastronomy, has roots that go back more than 2,000 years, when pre-Inca cultures already marinated fish with acidic fruit juices.
With the arrival of the Spaniards in the 16th century, lemon was introduced to the region and began to be used to marinate fish, giving rise to ceviche as we know it today. However, the evolution of this dish did not end there.
With the arrival of Japanese immigrants to Peru at the end of the 19th century, ceviche was transformed once again, integrating Japanese ingredients and techniques to give life to a new version: the Nikkei ceviche.
Origins of Nikkei cuisine
At the end of the 19th century, thousands of Japanese immigrants arrived in Peru in search of new opportunities. When they did not find the traditional ingredients of their homeland, they began to experiment with local products, adapting their culinary techniques without losing their essence. Thus was born Nikkei cuisine, an authentic fusion that unites Japanese precision with the vibrant flavors of Peru.
Fun fact: Nikkei ceviche and the concept of “raw” in Japanese cuisine.
In Japanese culture, raw fish is a key part of gastronomy, as evidenced by sushi and sashimi. However, Peruvians have a different way of consuming it, as their ceviche has always been marinated with citrus, which lightly cooks the fish.
Nikkei ceviche fuses both visions, maintaining the freshness of the fish but with a more subtle marinated touch, thanks to the combination of soy, ginger and citrus. This cultural difference is what gives Nikkei ceviche its own identity.
What is ceviche nikkei?
Nikkei ceviche is one of the most emblematic creations of this fusion. Traditionally, Peruvian ceviche is made with fresh fish marinated in lemon juice, accompanied by onion, chili and cilantro.
In the Nikkei version, Japanese elements such as soy sauce, ginger and sesame oil are incorporated, adding new nuances of flavor and aroma to the classic dish.
How to prepare an authentic nikkei ceviche
To enjoy a perfect Nikkei ceviche, the secret lies in the freshness of the fish and the balance of flavors. Here is an easy recipe to try at home:
Ingredients:
- 200 g fresh fish (tuna or salmon), cut in cubes
- 1/4 cup soy sauce
- Juice of 2 lemons
- 1 teaspoon of grated fresh ginger
- 1 teaspoon sesame oil
- 1/2 red onion, finely chopped
- 1 aji limo or red chili bell pepper, seeded and chopped
- Chopped fresh cilantro to taste
- Salt and pepper to taste
Preparation:
- In a bowl, mix the soy sauce, lime juice, ginger and sesame oil.
- Add the cubes of fresh fish and mix gently so that they are well impregnated with the marinade.
- Stir in the onion, chili and cilantro and stir again.
- Let stand in the refrigerator for 10 minutes for the flavors to meld.
- Adjust salt and pepper before serving.
Accompany with cooked sweet potato, Peruvian corn or avocado for extra texture and contrast.
The Nikkei gastronomic experience at Ronda 14
Nikkei cuisine is proof that gastronomy has no limits. Its ability to blend cultures, ingredients and techniques makes it one of the most fascinating experiences for the palate.
At Ronda 14, we have made this fusion our identity. From ceviches to sushi and tiraditos, each dish is made with fresh ingredients and the perfect balance of flavors.
If you haven’t tried Nikkei ceviche yet, this is the perfect time. Visit us in Avilés, Madrid, Pozuelo or Málaga and experience the authentic Nikkei fusion.
¡Reserve your table and let yourself be surprised!