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Mexican Nikkei Ceviche

Name: Mexican Nikkei Ceviche
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 400 g Fresh salmon; 1 Avocado; 1 cda Ginger; 3 cdas Ponzu sauce; 1 bunch Coriander; 0.25 Red onion; 2 cdas Sesame seeds; 3 Limes; 1 cdita Sesame oil; 1 Habanero chilli; 0.5 Cucumber; 1 cda Soy sauce

20 min (20 prep + 0 cook) Medium 4 servings Alta Cocina / Fusión Japón-MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Fusion ceviche with ponzu, habanero and avocado

About this recipe

Peruvian-Japanese-Mexican fusion ceviche with ponzu sauce, habanero chilli, avocado and toasted sesame. A unique gastronomic experience blending Japanese techniques with Mexico's vibrant flavours.

History & Origin

Nikkei ceviche is one of the most fascinating examples of fusion gastronomy in Latin America. It emerged from the Japanese community that emigrated to Peru in the late 19th and early 20th centuries, bringing with them their precise cutting techniques and the concept of sashimi. Upon encountering Peruvian ceviche, the Japanese immigrants — known as nikkei — created a new way of preparing fish: marinating sashimi-style fillets in tiger's milk enriched with ponzu and ginger. This tradition reached Mexico through innovative chefs who adapted it to the Mexican palate, incorporating habanero chilli, creamy Michoacán avocado and toasted sesame. Mexico City, Guadalajara and other Mexican cities have embraced nikkei ceviche as an emblem of contemporary haute cuisine. What sets the Mexican version apart is the aromatic character of fresh coriander, the elegant heat of habanero and the bright acidity of Mexican lime, all over a umami backdrop of ponzu sauce that elevates the dish to another dimension. This ceviche is served in the country's finest chef-driven restaurants, where cooks compete to offer the most original version of this intercontinental fusion celebrating the best of three culinary cultures.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

24g

Protein

Carbohydrates

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the fresh salmon into approximately 2cm cubes sashimi-style. Use a sharp knife and make clean cuts. Keep refrigerated while you prepare the marinade.
💡 Temperature is crucial in ceviche: keep the salmon cold until the very last moment.
2
In a bowl, mix the ponzu sauce, soy sauce, lime juice and sesame oil. Add the grated ginger and the finely chopped habanero chilli. Taste and adjust the acidity.
💡 If you prefer less heat, use only half the habanero or remove the seeds completely.
3
Add the salmon to the marinade and mix gently to avoid breaking up the cubes. Leave to marinate in the refrigerator for 8–10 minutes. The salmon should not 'cook' too much in the acid.
💡 For a milder acidity, reduce the marinating time to 5 minutes.
4
While the salmon marinates, prepare the avocado into same-sized cubes, the peeled cucumber into small cubes and the red onion very finely chopped.
💡 Soak the red onion in cold water for 5 minutes to mellow its flavour.
5
Remove the salmon from the refrigerator and add the avocado, cucumber and onion. Mix gently. Serve immediately in chilled glasses or plates.
6
Garnish with fresh coriander leaves, toasted sesame seeds and a few drops of sesame oil. Serve with tostadas or corn tortillas.
💡 Always serve very cold. This ceviche cannot be prepared in advance — it must be eaten immediately.