Seafood Ceviche, Nobu Style

'The ceviche I learned to make in Peru is the ultimate Nobu fare,' says the great Japanese chef Nobu Matsuhisa. 'Serve it with my Ceviche Sauce'

Dish Details:

INGREDIENTS:

180g seafood (delicate-flavoured varieties such as fresh white fish and shellfish, boiled octopus, boiled squid, boiled shrimp), cut into bite-sized pieces
4 tsp finely chopped coriander leaves
1/4 red onion, thinly sliced
1/2 cucumber, peeled and cut into thin round slices
4 each red, yellow and orange mini tomatoes, halved
5 tbsp plus 1 tsp Ceviche Sauce
coriander sprigs for garnish

PREPARATION:

Mix all the seafood and vegetables together well. Combine with Ceviche Sauce and transfer to a serving dish. Top with coriander sprig.

Nobu says: 'Ceviche and beer is a match made in heaven. One of our most popular dishes, it's especially tempting in the summer when appetites fade a little.'