AMAZING RECIPES
Togashi Ceviche
INGREDIENTS » 8 oz purple potatoes
» ½ cup lime juice » 2 Tbsp soy sauce » 2 Tbsp toasted sesame oil » 1 Tbsp sugar » 1 Tbsp togarashi spice blend » ½ tsp salt » 2 Tbsp diced red onion » 2 Tbsp diced carrot » 2 Tbsp green onions, sliced thin » 2 Tbsp cilantro, chopped » ½ each habanero pepper, seeded and chopped fine » 8 oz ahi tuna, fresh » ¼ cup sesame mayo (¼ cup mayonnaise and 1 tsp sesame oil mixed) » ½ cup corn nuts » Cilantro leaves and sliced serrano chilies for garnish Cook potatoes in 2 quarts of boiling water with 3 Tbsp of kosher salt until cooked through. Strain and cool off. Set aside. Combine lime juice, soy sauce, sesame oil, sugar, togarashi and salt. Mix well and set aside. Combine onion, carrot, green onion, cilantro, habanero and ahi. Pour lime brine over mixture and stir gently. Make sure all fish is under brine. Let sit for at least 5 minutes before eating. The acid in the brine will lightly cook the fish. Take potatoes and slice into ¼” slices. Heat a non-stick saute pan over medium- high heat for 2-3 minutes. Add ¼ cup canola oil and lay potato slices down in oil. Crisp each side (2-3 minutes each) and then remove to a paper towel lined plate.
EAT GOOD GROUP AARON FISH
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