Tuna and Salmon Cebiche
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound salmon filet
  • 1 pound tuna filet
  • Salt and pepper
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons cilantro leaves, chopped
  • 1 cup lime juice
  • ½ cup orange juice
  • 2 tablespoons soy sauce
  • 1 teaspoon ground wasabi
  • 2 tablespoons honey
  • 1 tablespoons white and black sesame seeds
  • 4 glazed sweet potatoes*
  1. Cut the salmon and tuna filets in 1.5 x 1.5 inch dices. Place in a bowl, and add salt and pepper.
  2. In a small bowl combine sesame oil, 1 tablespoon cilantro, lime juice, orange juice, soy sauce, wasabi, honey and sesame seeds.
  3. Add to the fish, and marinade refrigerated for about 5 minutes.
  4. Serve in soups plates with a glazed sweet potato. Sprinkle with cilantro.
  5. *To glaze the sweet potatoes, peel them and cook in 2 cups orange juice, 2 tablespoons sugar, and 2 cloves, until tender. Add boiling water as needed. When they are tender, take them out of the pan and continue cooking until the juices are slightly thick. Turn off the heat, and put the sweet potatoes back in the pan until ready to use. To serve, they should be at room temperature.
Recipe by PERU DELIGHTS at http://perudelights.com/asian-tuna-and-salmon-cebiche-raw-pleasure-in-two-tones/