{"id":3449,"date":"2026-02-06T08:20:52","date_gmt":"2026-02-06T08:20:52","guid":{"rendered":"https:\/\/ronda14.com\/ceviche-nikkei-the-fusion-of-peruvian-and-japanese-cuisine\/"},"modified":"2025-03-06T10:55:07","modified_gmt":"2025-03-06T10:55:07","slug":"ceviche-nikkei-the-fusion-of-peruvian-and-japanese-cuisine","status":"publish","type":"post","link":"https:\/\/ronda14.com\/en\/ceviche-nikkei-the-fusion-of-peruvian-and-japanese-cuisine\/","title":{"rendered":"Ceviche nikkei: the fusion of Peruvian and Japanese cuisine"},"content":{"rendered":"<ul>\n<li><a href=\"https:\/\/ronda14.com\">ronda14<\/a><\/li>\n<li>\/<\/li>\n<li><a href=\"#\">Category<\/a><\/li>\n<\/ul>\n<h1><\/h1>\n<p>If you love intense flavors and unexpected combinations, <strong data-start=\"1204\" data-end=\"1222\">Nikkei ceviche<\/strong> is for you. A unique blend of Japanese technique and Peruvian seasoning that will make you see ceviche with different eyes. <\/p>\n<p>Come to <strong data-start=\"1337\" data-end=\"1349\">Ronda 14<\/strong> and be surprised!<\/p>\n<h2 data-start=\"619\" data-end=\"671\"><strong data-start=\"622\" data-end=\"669\">Ceviche, a dish with centuries of history<\/strong><\/h2>\n<p data-start=\"673\" data-end=\"952\">Before talking about <strong data-start=\"693\" data-end=\"711\">Nikkei ceviche<\/strong>, it is interesting to know the origin of traditional ceviche. This dish, an icon of Peruvian gastronomy, has roots that go back more than <strong data-start=\"854\" data-end=\"868\">2,000 years<\/strong>, when pre-Inca cultures already marinated fish with acidic fruit juices. <\/p>\n<p data-start=\"954\" data-end=\"1191\">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. <\/p>\n<p data-start=\"1193\" data-end=\"1407\">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 <strong data-start=\"1386\" data-end=\"1404\">Nikkei ceviche<\/strong>.<\/p>\n<h2 data-start=\"1414\" data-end=\"1451\"><strong data-start=\"1417\" data-end=\"1449\">Origins of Nikkei cuisine<\/strong><\/h2>\n<p data-start=\"1453\" data-end=\"1863\">At the end of the <strong>19th<\/strong> 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. <strong data-start=\"1736\" data-end=\"1766\">Thus was born Nikkei cuisine<\/strong>, an authentic fusion that unites <strong data-start=\"1800\" data-end=\"1822\">Japanese precision<\/strong> with the <strong data-start=\"1831\" data-end=\"1860\">vibrant flavors of Peru<\/strong>. <\/p>\n<h3 data-start=\"4126\" data-end=\"4217\"><strong data-start=\"4130\" data-end=\"4215\">Fun fact: Nikkei ceviche and the concept of &#8220;raw&#8221; in Japanese cuisine.<\/strong><\/h3>\n<p data-start=\"4218\" data-end=\"4505\">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 <strong data-start=\"4441\" data-end=\"4466\">marinated with citrus<\/strong>, which lightly cooks the fish. <\/p>\n<p data-start=\"4507\" data-end=\"4773\"><strong data-start=\"4510\" data-end=\"4551\">Nikkei ceviche fuses both visions<\/strong>, 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. <\/p>\n<h2 data-start=\"778\" data-end=\"807\">What is ceviche nikkei?<\/h2>\n<p data-start=\"809\" data-end=\"1195\"><strong data-start=\"812\" data-end=\"830\">Nikkei ceviche<\/strong> is one of the most emblematic creations of this fusion. Traditionally, Peruvian ceviche is made with fresh fish marinated in<strong> lemon juice, accompanied by onion, chili and cilantro<\/strong>. <\/p>\n<p data-start=\"809\" data-end=\"1195\">In the Nikkei version, Japanese elements such as<strong> soy sauce, ginger and sesame oil<\/strong> are incorporated, adding new nuances of flavor and aroma to the classic dish.<\/p>\n<h2 data-start=\"2030\" data-end=\"2081\"><strong data-start=\"2034\" data-end=\"2079\">How to prepare an authentic nikkei ceviche<\/strong><\/h2>\n<p data-start=\"2083\" data-end=\"2255\">To enjoy a <strong data-start=\"2104\" data-end=\"2131\">perfect Nikkei ceviche<\/strong>, the secret lies in the freshness of the fish and the balance of flavors. Here is an easy recipe to try at home: <\/p>\n<h4 data-start=\"2257\" data-end=\"2281\"><strong data-start=\"2262\" data-end=\"2279\">Ingredients:<\/strong><\/h4>\n<ul data-start=\"2282\" data-end=\"2671\">\n<li data-start=\"2282\" data-end=\"2347\">200 g <strong data-start=\"2293\" data-end=\"2311\">fresh fish<\/strong> (tuna or salmon), cut in cubes<\/li>\n<li data-start=\"2348\" data-end=\"2384\">1\/4 cup <strong data-start=\"2365\" data-end=\"2382\">soy sauce<\/strong><\/li>\n<li data-start=\"2385\" data-end=\"2410\">Juice of <strong data-start=\"2395\" data-end=\"2408\">2 lemons<\/strong><\/li>\n<li data-start=\"2411\" data-end=\"2459\">1 teaspoon of <strong data-start=\"2430\" data-end=\"2457\">grated fresh ginger<\/strong><\/li>\n<li data-start=\"2460\" data-end=\"2501\">1 teaspoon <strong data-start=\"2479\" data-end=\"2499\">sesame oil<\/strong><\/li>\n<li data-start=\"2502\" data-end=\"2544\">1\/2 <strong data-start=\"2508\" data-end=\"2524\">red onion<\/strong>, finely chopped<\/li>\n<li data-start=\"2545\" data-end=\"2599\">1 <strong data-start=\"2549\" data-end=\"2574\">aji limo or red chili bell pepper<\/strong>, seeded and chopped<\/li>\n<li data-start=\"2600\" data-end=\"2639\">Chopped <strong data-start=\"2602\" data-end=\"2621\">fresh cilantro<\/strong> to taste<\/li>\n<li data-start=\"2640\" data-end=\"2671\"><strong data-start=\"2642\" data-end=\"2660\">Salt and pepper<\/strong> to taste<\/li>\n<\/ul>\n<h4 data-start=\"2673\" data-end=\"2696\"><strong data-start=\"2678\" data-end=\"2694\">Preparation:<\/strong><\/h4>\n<ol data-start=\"2697\" data-end=\"3119\">\n<li data-start=\"2697\" data-end=\"2794\">In a bowl, mix the <strong data-start=\"2721\" data-end=\"2791\">soy sauce, lime juice, ginger and sesame oil<\/strong>.<\/li>\n<li data-start=\"2795\" data-end=\"2901\">Add the <strong data-start=\"2809\" data-end=\"2836\">cubes of fresh fish<\/strong> and mix gently so that they are well impregnated with the marinade.<\/li>\n<li data-start=\"2902\" data-end=\"2975\">Stir in the <strong data-start=\"2918\" data-end=\"2951\">onion, chili and cilantro<\/strong> and stir again.<\/li>\n<li data-start=\"2976\" data-end=\"3069\">Let stand in the refrigerator for <strong data-start=\"3019\" data-end=\"3033\">10 minutes<\/strong> for the flavors to meld.<\/li>\n<li data-start=\"3070\" data-end=\"3119\">Adjust salt and pepper before serving.<\/li>\n<\/ol>\n<p data-start=\"3121\" data-end=\"3245\">Accompany with <strong data-start=\"3148\" data-end=\"3199\">cooked sweet potato, Peruvian corn or avocado<\/strong> for extra texture and contrast.<\/p>\n<h2 data-start=\"3247\" data-end=\"3303\"><strong data-start=\"3251\" data-end=\"3301\">The Nikkei gastronomic experience at Ronda 14<\/strong><\/h2>\n<p data-start=\"3304\" data-end=\"3510\"><strong data-start=\"3307\" data-end=\"3324\">Nikkei cuisine<\/strong> 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. <\/p>\n<p data-start=\"3512\" data-end=\"3713\">At <strong data-start=\"3515\" data-end=\"3527\">Ronda 14<\/strong>, we have made this fusion our identity. From <strong data-start=\"3586\" data-end=\"3622\">ceviches to sushi and tiraditos<\/strong>, each dish is made with fresh ingredients and the perfect balance of flavors. <\/p>\n<p data-start=\"3715\" data-end=\"3875\">If you haven&#8217;t tried <strong data-start=\"3740\" data-end=\"3758\">Nikkei ceviche<\/strong> yet, this is the perfect time. <strong data-start=\"3789\" data-end=\"3873\">Visit us in Avil\u00e9s, Madrid, Pozuelo or M\u00e1laga and experience the authentic Nikkei fusion.<\/strong><\/p>\n<p data-start=\"3877\" data-end=\"3967\">\u00a1<a href=\"https:\/\/ronda14.com\/en\/reservations\/\"><strong data-start=\"3880\" data-end=\"3920\">Reserve your table<\/strong> <\/a>and <strong data-start=\"3880\" data-end=\"3920\">let yourself be surprised<\/strong>!<\/p>\n<p>Categories:<\/p>\n<p>Share:<\/p>\n<ul>\n<li data-social=\"facebook\">\n                <\/li>\n<li data-social=\"twitter\">\n                <\/li>\n<li data-social=\"linkedin\">\n                <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Discover the nikkei ceviche, the perfect fusion between Peruvian and Japanese cuisine. Come to Ronda 14 and experience it in every bite. <\/p>\n","protected":false},"author":1,"featured_media":3408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-3449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nikkei-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ceviche nikkei: the fusion of Peruvian and Japanese cuisine | Ronda 14<\/title>\n<meta name=\"description\" content=\"Discover the nikkei ceviche, the perfect fusion between Peruvian and Japanese cuisine. 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