Mixed seafood ceviche

Time 30 minutes
Yields Serves 4
Mixed seafood ceviche
(Los Angeles Times)

Ceviche sauce


In a bowl, combine the lemon and yuzu juice, salt, soy sauce, garlic, ginger, pepper and aji amarillo paste. Set aside.

Seafood and assembly


Very thinly slice the raw fish. Shuck the shellfish, if using. If using octopus, cook it 15 to 20 minutes in boiling water, until opaque. If using squid or shrimp, cook very briefly by plunging into boiling water; when the water returns to a boil, remove the seafood from the pot and put into ice water to stop the cooking. Pat dry and cut into bite-size pieces.


Combine the seafood, chopped cilantro and vegetables in a large bowl. Gently stir in the ceviche sauce. Serve immediately, garnished with cilantro sprigs.

From Nobu Matsuhisa at Nobu Malibu. Look for yuzu juice in Asian markets; aji amarillo paste is available at Latin markets.

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