Ceviche SushiStuart Whittington - Product & Marketing
Our Real Latin America Expert
Stuart Whittington - Product & Marketing
Stuart was a tour leader in South America before taking on senior positions at several tour operators. He has a deep love for Latin America and Antarctica.
Sushi is surprisingly popular throughout much of South America, and with acclaimed restaurants such as Nobu pioneering the fusion of Japanese and Peruvian cuisine, sushi and ceviche seem like natural allies. While one typically features raw seafood, the other relies on nothing more than citric acid to sear fish, leaving it sumptuously tender and imbued with flavour. Give our exciting new recipe a try to see just how well these geographically disparate styles of food complement each other.
- Prep: 1 hour (enjoyable, sociable prep time)
- Cook: 25 minutes (sushi rice)
- Total time: 1 hour, 25 minutes
- Recipe serves: 4
Ingredients for the sushi rice
- 2 Cups (approx. 500g) sushi or short-grain rice
- 2 tbsp Rice vinegar
- 2 tbsp Sugar
- Pinch of salt
- Pour out the rice into a large bowl and cover with room-temperature water. Swirl the rice in the water, drain and repeat until the drained water comes out clear.
- Place the rice and three cups of water in a saucepan over a medium-high heat. Bring to a boil without covering the pan, then reduce to a simmer and cover. Cook for 15 minutes then from heat and leave to stand, covered, for a further ten minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat the mixture in the microwave for 30 to 45 seconds. Now add the vinegar mixture to the rice in a mixing bowl, folding and mixing thoroughly to ensure an even coating. Allow to cool down to room temperature.
Ingredients for the ceviche filling
- 2 Fresh, raw salmon fillets, cut into 1cm slices
- 1 Small onion, finely chopped
- 1 Cup lime juice
- Small amount of chopped chilli or chilli flakes
- Pinch of garlic salt (or finely chopped garlic)
- Handful of coriander, finely chopped
- Place the salmon slices on a plate or shallow bowl with the chilli, garlic and coriander, then pour over the lime juice until all the salmon is covered. Pile the onion on top.
- Transfer the plate to the refrigerator and leave for around an hour. During this time, the lime juice will 'cook' the fish so it will not be raw when served.
- Remove from refrigerator and mix well.
Combining the two to make the finished sushi rolls:
Note you will need a sushi rolling mat (these are available in large supermarkets, in the Japanese specialty section). Nori (seaweed) sheets are optional but recommended – if using you will need around 6 sheets.
- If using, lay a sheet of nori on your rolling mat.
- Take small amounts of the pre-prepared sushi rice with your hands and squish them down onto the nori (or the surface of the mat) to form an even layer a little less than a centimetre high. Cover the whole of the sheet of nori except for about a 2cm margin along the right hand side.
- Place a thin vertical strip of the pre-prepared ceviche (include the onion, coriander etc but discard the excess lime juice) about a third of the way from the left side of the rice.
- Using the rolling mat between your hand and the rice, forcefully roll up and compress the rice from left to right until it resembles a Swiss roll.
- Cut the roll into even slices of around a 2cm thickness.
- Serve at room temperature with a bowl of soy sauce for dipping, if desired.
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Real Latin America Experts
Kathryn Rhodes - Travel Consultant
Kathryn backpacked across Argentina, Chile, Bolivia and Peru before joining us. She has a degree in Philosophy and French and is a keen netball player.
Sophie Barber - Travel Consultant
Sophie lived in Chile before joining us and has travelled extensively across Latin America, from Mexico to the furthest tip of Patagonia.
Evie Oswald - Travel Consultant
It’s hard to believe that Evie has had time to cram so much in to her life so far. Having lived as a child in the Americas and Europe she found herself immediately attracted to Latin America.
Carrie Gallagher - Travel Consultant
A former JLA tour leader, Carrie brings a wealth of on-the-ground experience to our London-based Escorted Groups team.
Ben Line - Travel Consultant
Ben fell in love with Latin America on a six month backpacking trip from Colombia to Mexico in 1995. Since then he has explored most of South America, including living in Peru for a year. He is now Manager of the Tailor-made Department.
Lina Fuller - Travel Consultant
Lina's passion for the continent where she was born really took off when she moved to Córdoba to study, spending the holidays travelling between Argentina and her native Colombia.