Japanese-Style Tuna Ceviche with Togarashi and Radish

  • Serves

    serves 4

  • Cook

    2 hours


By SAVEUR Editors

Published on July 9, 2019

Depending on how the fish is cut, this dish falls between a ceviche and a tiradito, a Japanese-Peruvian (or Nikkei) invention similar to ceviche, in which the fish is thinly sliced like sashimi. Nikkei-style preparations such as this often feature Japanese ingredients like soy sauce, togarashi, and sesame oil.

What You Will Need


  • 14 oz. tuna or bonito fillet
  • 1 small firm-ripe avocado
  • 2 small radishes
  • 1 cup leche de tigre
  • 1 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • 12 tsp. wasabi paste
  • 12 tsp. togarashi (optional)
  • Kosher salt and white pepper
  • 1 Tbsp. plus 1 tsp. chopped cilantro
  • 14 cup thinly sliced shallot
  • 1 Tbsp. minced ajì limo or habanero
  • 2 Tbsp. puffed brown rice
  • Fresh seaweed, finely torn, for garnish, optional


Step 1

At least 2 hours and up to 1 day before serving, rinse the tuna. Pat dry. Cut into 2-inch-by-½-inch-by-½-inch strips; spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)

Step 2

Up to 1 hour before serving the ceviche, peel the avocado and radishes and slice as thinly as possible. Cut the avocado into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate. Place the radishes in a bowl of ice water.

Step 3

To the leche de tigre, whisk in the soy sauce, sesame oil, wasabi paste, and togarashi, if using.

Step 4

To serve, add the tuna and a pinch each of salt and white pepper to a chilled bowl. Let stand for 30 seconds, then add the cilantro and stir for 10 seconds. Stir in the shallot and ají limo or habenero.

Step 5

Transfer the fish to a cold plate, and garnish with the avocado and radish slices, puffed rice, and seaweed, if using. Serve immediately, pouring the liquid over the fish at the table.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.