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Our newest cookbook is Nobu's Sushi Cookbook, currently only in Japanese but anticipating the English version next year.
As I am married to a fishmonger hardly a day goes by without seafood. If it is fresh we'll have it as sashimi, which is often the case. So, as you can imagine, we love perusing Nobu's cookbook as his recipes include classic sushi as well as original recipes that are so appealing.
We love the tang and spice from Nobu's ceviche sauce. It is not at all like any flavors we are used to in Japan when we think of sashimi or donburi. The ceviche sauce includes lemon and yuzu juice, minced garlic, ginger juice, aji amarillo chile paste, and more. I am blessed to have a Peruvian friend in Sydney who visited Tokyo and knew all about Nobu's chiles and sent me some. Here is the aji amarillo that we used for the ceviche sauce.
Sweet fruit tomatoes, crisp cucumbers, and red onions add a nice contrast to the seafood as well the bright cilantro. For sashimi we used flounder, salmon, tuna, and scallops. We couldn't find awabi and I am allergic to shrimp but those should also be included. What also makes this ceviche so simple is that the seafood is not marinated for a long time as traditional ceviches. We made a large batch of the ceviche marinade and used it as a dressing on thinly sliced tuna carpaccio topped with micro-greens and that also was a hit.
