• Rock Cod Ceviche with Fresh Herbs


    Yield: 8 small appetizer portions

    • Ingredients
    • White fish, fresh
      1 lb.
    • Lime juice, freshly squeezed
      ½ cup
    • Tomatoes, large, ripe
      4 ea.
    • Kikkoman Sriracha Sauce
      4 tsp.
    • Honey
      4 tsp.
    • Green chile, finely minced
      8 tsp.
    • Cilantro leaves, finely minced
      8 tsp. plus extra leaves for garnish
    • Mint leaves, finely minced
      8 tsp.
    • Chives, finely minced
      2 tsp.
    • Kikkoman NuMami Sauce
      2 tsp.
    • Extra virgin olive oil, preferably Andalucían for drizzling


    1. Slice the fish into thin, broad pieces and place in a bowl. Add the lime juice and allow to marinate at room temperature for 10 minutes. You will see the fish start to turn white, or opaque.
    2. While the fish is marinating, cut each of the four the tomatoes in half horizontally. Place a bowl under a grater and grate each tomato half, catching the tomato water in the bowl. Discard the remaining tomato flesh. Add the Sriracha sauce and honey to the bowl of the tomato water and blend well. Set aside.
    3. Strain the fish and discard the marinade. Add the fish to the sauce mixture, and add in the minced chili, cilantro, mint, and chives. Taste for seasoning, and add salt, and the NuMami Sauce.
    4. Divide the ceviche among eight martini glasses. Drizzle the top with a little olive oil, garnish with cilantro leaves, and serve immediately.