After sampling the Sakura Maru, I couldn't resist trying out something similar at home. This delicious fusion of some of my favourite aspects of Japanese and Peruvian cuisine makes for a quick and uncomplicated starter, serving two.

Prep: 15 minutes
Cook: 1 hour
Total time: 1 hour, 15 minutes
Recipe serves: 8

Ingredients

150g Skinless boneless salmon fillet
1 tbsp Finely chopped coriander
Juice & zest of a lime
2 Spring onions, sliced into thin rounds
1/4 of a hot red chilli, sliced into long thin slivers
1 tbsp Sesame oil
1 tbsp Olive oil
1 tsp Soy sauce
Generous pinch of sugar
Small pinch of salt

Instructions

Add all the ingredients except for the salmon to a bowl and mix, correcting seasoning if necessary.
Slice the salmon as finely as you can then add to the bowl of marinade. Leave for no more than 2-3 minutes as the citric acid will 'cook' the salmon (the finer the slices, the quicker this will happen).
Remove the salmon pieces from the bowl one by one and carefully lay them out on two plates ready to serve. Top with the remaining marinade and serve immediately.

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2013 and earlier

Japanese style Ceviche with Soy and Sesame Oil

Ingredients

Instructions

Other holidays you may be interested in

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2013 and earlier

Japanese style Ceviche with Soy and Sesame Oil

Ingredients

Instructions

Other holidays you may be interested in

Signature Costa Rica and Panama: The Caribbean route

Value Cuba: Cuba at a glance

Ecuador by train and Galapagos cruise

Off the beaten track Costa Rica: National parks and private reserves

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Journey with the UK's NO1 specialist in travel to latin america

We love latin america

travel with confidence

The real latin america

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