Japanese-Style Ceviche

October 30, 2020 / by Junko


Have you heard of “yuzu?”
With its unique and nice aroma, it is a citrus fruit that is used widely in alcohol, condiments and seasonings and is loved by many Japanese. In this week and next week’s episode, our theme will be dishes using yuzu and octopus.
Shihomi will be making “yuzu ponzu (Japanese citrus sauce) and combining that with octopus to make a Japanese-style ceviche.
Shihomi caught the octopus herself!

[Yuzu Ponzu]
4 yuzu (juice)
rice vinegar (If the juice of yuzu is less than 100 ml, adjust with vinegar)
150ml soy sauce
5g kombu kelp
5g bonito flakes

[Japanese style ceviche]
1/2 avocado
4 cherry tomatoes
yuzu peel
100g boiled octopus
6 shrimps
6 scallop (for sashimi)
5 shiso leaves
– dressing
3 tbsp yuzu ponzu
1 tbsp olive oil
salt and pepper





There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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