Ceviche nikkei: freshness and tradition with a Japanese twist

Nikkei ceviche is one of the most iconic dishes of this cuisine. Instead of being limited to the traditional Peruvian recipe, the Japanese touch transforms it into a unique experience. The fish is sliced thinly, almost like sashimi, and paired with a mixture of citrus, soy and other ingredients that provide a delicate balance between acid and salt. The combination of these flavors, together with the texture of the raw fish, achieves a dish that is fresh and bold, respecting Peruvian tradition but with a clear Japanese influence.

The seasonings, which usually include aji limo or rocoto, enhance the flavor of the fish and add that characteristic spicy touch. At the same time, the use of products such as miso or yuzu adds nuances that elevate the experience to a whole new level. This ceviche is a true example of what Nikkei cuisine represents: the ability to reinvent the familiar without losing its essence.

Tiradito nikkei: the Japanese brother of ceviche

Although at first glance it may seem similar to ceviche, Nikkei tiradito has its own personality. In this dish, the fish is cut into thin slices, sashimi-style, and bathed in a sauce that, unlike ceviche, does not include onion. Here, Japanese ingredients such as sesame oil, soy and dashi play a crucial role, providing an umami flavor that enriches the preparation.

Nikkei tiradito is a clear reflection of the Japanese influence on Peruvian cuisine, where the presentation is taken care of in detail and the flavors are balanced to create a visually attractive and delicious dish. It is a perfect choice for those looking for something different, with a subtle balance between the traditional and the modern.

Nikkei sushi and makis: a Peruvian twist on Japanese classics

The Nikkei sushi and makis have also earned an important place in this culinary fusion. Unlike traditional sushi, Nikkei cuisine incorporates Peruvian ingredients that provide an explosion of flavors. For example, it is common to find sushi filled with aji amarillo, grilled octopus or even causa limeña. This combination of Peruvian products and Japanese techniques results in unique pieces of sushi, which surprise for their creativity and how they manage to capture the essence of both worlds.

The Nikkei makis, in particular, stand out for their unusual ingredients, such as avocado, rocoto or quinoa, which are perfectly integrated with the rice and fish, creating a gastronomic experience full of contrasts.

Anticuchos nikkei: a Japanese twist on a Peruvian classic

Nikkei anticuchos are another dish that masterfully fuses the best of both cuisines. Traditional Peruvian anticuchos, usually made with beef heart, are reinvented by adding Japanese marinades with ingredients such as miso or teriyaki sauce. The result is a dish full of flavor and textures, where each bite reveals the complexity of Nikkei cuisine.

In addition, it is common for these anticuchos to be accompanied with typical Japanese garnishes, such as rice with seaweed or sweet potato puree, which gives a unique and different touch to this emblematic dish.

Nikkei cuisine with its own character: the proposal of Ronda 14

At Ronda 14, the art of Nikkei cuisine is translated into dishes with an unmistakable personality. Under the direction of Mario Céspedes, we have managed to fuse the best of the Asturian pantry with Japanese and Peruvian tradition, creating a culinary experience that celebrates the diversity of flavors and the passion for gastronomy. We invite you to discover a menu dedicated to enjoyment, where each dish has a story to tell.