A large container of Kikkoman gluten-free tamari soy sauce sits next to a blue plate with a shrimp and vegetable salad on a black table.

Recipes /

Kampachi Ceviche

Name: Kampachi Ceviche
Prep time: 20 minutes
Ingredients: Seafood

Serves 2 servings

Prep Time 20 minutes

Marinate Time 20-30 minutes

About

Fresh kampachi (yellowtail fish) cubes are mixed with our house spicy ponzu sauce and zesty herbs, peppers and onion. Serve on a bed of thin sliced avocado with a dash of crushed Chiltepin peppers to tie in all the flavors. Recipe created in partnership with Chefs Roberto Perez and Francisco Leal at Del Mar Ostioneria.

Ingredients

Spicy Ponzu Sauce:

3 tablespoons Kikkoman®️ Gluten-Free Tamari Soy Sauce
2 tablespoons fresh lime juice
1 tablespoon water
1 ½ teaspoons blended or finely crushed Chiltepin pepper

Ceviche:

6 ounces kampachi
½ teaspoon kosher salt
½ teaspoon pepper
0.5 ounces sweet chili pepper (14g)
0.3 ounces red onion (8.5g)
0.05 ounces fresh cilantro (1.41g)
2 tablespoons lime juice
½ avocado, thinly sliced
2 tablespoons Spicy Ponzu Sauce
Dash of crushed Chiltepin pepper

Tostadas or crackers for serving

Directions

To prepare Spicy Ponzu Sauce, place soy sauce, lime juice, water and chiltepin pepper in a small bowl and mix thoroughly.
Cut kampachi into ¼ – inch cubes. Place in a medium bowl and season with salt and pepper.
Very thinly slice peppers and onion and cut into quarters. Finely chop cilantro.
Add lime juice, peppers, onion and cilantro to bowl with kampachi and gently mix. Let stand for 20 to 30 minutes.
Just before serving, place two 3 X 1.75-inch round baking rings on 2 desired plates. Add a base of sliced avocado to each ring and top with the ceviche mixture, pressing down firmly with the back of a spoon or your fingertips to compress. Remove rings.
Drizzle with Spicy Ponzu Sauce and sprinkle with crushed Chiltepin peppers. Serve with your choice of tostadas or crackers.