Sea Bass Ceviche

For those new to this wonderful seafood-based meal. Ceviche is a dish consisting of raw fish, citrus juices, chilli peppers, seasoning and other ingredients based on the variation of the recipe. Ceviche originated in Peru but has spread all over South America and the world as a popular and refreshing main course or appetiser.

This spicy raw fish salad has risen in popularity as Peru’s national dish in recent years. In Lima, Ceviche is considered as necessary as breathing, it even has its own national holiday. Over the centuries, the Peruvians who would catch fresh seafood from the Pacific ocean and get introduced to citrus fruit, by the Spanish, slowly perfected the recipe of Ceviche to what we know now as the Peruvian staple.

Unsurprisingly, as aficionados of seafood, ceviche made its way into the hearts and minds of the Japanese, thus giving rise to Ceviche being put on the culinary map and becoming a household name. After all, it is the Japanese who were instrumental in the rise of the demand and the pricing of bluefin tuna. Decades ago it was considered unheard of think of bluefin tuna as a delicacy, it was regarded as “trash fish”. Today, bluefin tuna is usually the priciest menu item in many sushi restaurants.

Did you know that Peru actually has a Japanese diaspora? Japanese immigrants who settled in Peru in the late 19th century made a profound impact on Peruvian culture and cuisine. In fact, the merging of Peruvian and Japanese cooking techniques became known as Nikkei cuisine. The Japanese influenced Ceviche and changed it so that it had a shorter marinating time.

Nikkei is an established part of Peru’s eating culture. This may sound a little bold but, many would argue that modern ceviche exists because of the Japanese; with the ingredients that we associate with Peru’s national dish today are now staples were that popularised by Nikkei cooks. 

Today we explore a dish built on a Peruvian foundation but designed with a Japanese lens.

What you’ll need:

Kasumi Kuro 17cm Santoku Knife

Large bowl

Large frying pan

Chopping board

Ingredients:

  • 4 fresh yellow lemons/lime
  • 150g of sea bass
  • 1 bunch of coriander, small
  • 1 garlic clove.
  • 1 avocado
  • 1 red chilli, sliced
  • 2 shallots, short, finely diced
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 slices of bread or tortilla chips

You can add anything to this mixture to add further levels to the flavour such as cumin or paprika.

Instructions:

Vegetables:

  1. Finely slice the red onion, shallot and chilli.
  2. Grate the garlic clove into the bowl.
  3. Grate the zest of 3 lemons/limes and squeeze juices into the bowl.
  4. Pick 30-40 coriander leaves, add to the bowl.
  5. Cut avocado in half, remove skin and seed and cut into cubes. Add to the bowl.
  6. Mix everything up.

Set aside.

Seabass:

Using the Kasumi Kuro Santoku Knife:

  1. To remove the skin, slide the knife along the skin, not cutting through it but separating it from the flesh of the fish as you slide the knife across. Remove the skin from the fish entirely.
  2. Lay the Seabass fillet on the cutting board
  3. Cut the fillet into roughly 1cm slices.
  4. Throw Seabass slices into the mixing bowl.
  5. Fry the fish skin until its crispy and add to the bowl.

Toss, season and serve!

If there were any reason to have a specialty Japanese knife for food preparation it would be for fish and seafood preparation, hands down. The Kasumi Kuro Santoku Knife is an exceptionally sharp tool for your kitchen that allows for precision cutting; very necessary features when filleting fish and removing its skin. 

This blade is an absolute joy to use. Santoku is a Japanese word literally meaning ‘three ways’ and is used to describe the three cutting options that the knife is designed to do. Perfect for that adhoc style of cutting and slicing that you will find yourself doing when trying to remove the flesh from a Seabass. Slicing by along spine, onward towards the tail and slowly using the tip of the knife to avoid the ribcage of the seabass can all be met with ease when using the “three ways” knife that is the Kasumi Kuro Santoku Knife.

Let’s just say that although you may find yourself making a mess (especially if this is the first time filleting a fish), the Kasumi Kuro Santoku Knife allows for you to make that mess with flair! The quality and reliability that is expected from a brand like Kasumi and used by famous chefs alike are personified in this knife. The Kasumi Kuro Santoku Knife is lightweight yet durable enough to make it simple to use. The handle is made of a sturdy black laminated reinforced wood that fits perfectly in your hand.

Kasumi Kuro knives are elegantly handcrafted in Japan using traditional methods to ensure that quality of the highest level. When examining the blade closely you’ll notice the design resembles almost a mountain top, created from the traditional hammering technique that has been maintained for centuries in Japan.

Kasumi Kuro knives also have a water-like wave on the edge that is formed from the many layers that have been folded into, to give you all the sharpness you need!
The Kasumi Kuro Santoku Knife makes cutting effortless for amateur cooks and experienced chefs alike and is an ideal introduction into the world of Santoku knives for those looking to buy their first Japanese speciality knife. Far more than just a pretty face and you’ll find yourself finding excuses to use it in the kitchen.

Bon Appetit!

Summary

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