Blood Orange Ceviche
Recipe by Tokio Pub
Try this refreshing Blood Orange Ceviche recipe inspired by Tokio Pub for your next together. Serve with a side of your favorite tortilla chips the most perfect, refreshing bite that is packed with umami flavor.
Blood Orange Ceviche
Citrus + umami = the perfect summer ceviche
Yield: 4
Ingredients:
½ lb. sushi-grade halibut, cut in ½-inch dice
½ lb. cooked tiger shrimp, tails removed, cut in ½-inch dice
½ cup lime juice
¼ cup yuzu juice
2 ½ tsp. white soy sauce
¾ cup red onion, finely chopped
4 blood oranges, broken into segments
1 tsp. yuzu kosho to taste
½ cup cilantro, roughly chopped (one small bunch)
Corn tortilla chips, for dipping
Method:
1. Mix all ingredients except cilantro and chips in a bowl. Refrigerate for at least 2 hours and up to overnight.
2. When ready to serve, give ingredients a toss and drain any excess liquid. Then fold in cilantro to the mixture.
3. Serve with chips.
