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Category Archives: Nikkei
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This new year’s 2011 was an important celebration. Family and friends, we got together in Barcelona… so, obviously taking advantage of our location we decided to spend the day on La Boquería, for me the best market one can find. We bought everything fresh and in the evening I prepared som sea-food appetizers, the best company for a Champagne glass.
Nikkei style tuna tartar.
In Perú, Nikkei cuisine is known as the breeding between japanese food and peruvian food. The fusion between ingredients and cooking types.
- 200 gr fresh tuna steak
- 1 avocad0
- 1 tablespoon soft red onion very finely chopped
- 1 teaspoon of fresh ginger root finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon very finely chopped peruvian ají limo or ‘rocotillo’
- Sesam oil, a few drops
- Olive oil
- The juice of 2-3 limes or peruvian lemon (looks the same as lime, not the same)
- 2 tablespoons soy sauce
- Salt, pepper
- Cut the tuna into small dices with a very sharp knife.
- Add all the solid ingredients except for the avocado: onion, ginger root, rocoto, coriander, salt and pepper.
- Mix well, add the oils, lemon and soy sauce.
- The tuna will start to cook with the lemon juice.
- Add the avocado cut into squares the same size as the tuna and mix carefully. Add some salt.
- Serve with toast. Exquisssssit!
Tip: The trick for me is to have the tuna in the freezer, this way it won’t tear apart. The knife is also very important.