1 avocado, stone removed
1/3 cup (80 ml) yuzu juice (see tips)
2 teaspoons wasabi paste
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 tablespoons pickled ginger juice (optional)
100g sashimi-grade ocean trout or salmon, cut into 1.5–2 cm cubes (see tips)
100 g sashimi-grade kingfish, cut into
1.5–2 cm cubes
1 cucumber, cubed
6 radishes, thinly sliced
10–12 fresh wasabi leaves (see tips)
Grated fresh ginger, chopped
Pickled ginger or pickled daikon
Daikon leaf furikake, optional
1 . In a bowl, mash the avocado flesh with a fork, mixing in 2 teaspoons of the yuzu juice and 1 teaspoon of the wasabi paste.
2. Put the remaining yuzu juice and wasabi paste in a bowl big enough to fit all the fish. Add the soy sauce, sesame oil and pickling juice, if using, and whisk together into a dressing.
3. Just before serving, gently toss the fish, cucumber and radish through the soy
sauce mixture. You can let this stand for a maximum of 5 minutes, but I prefer to serve immediately.
4. Spread a little avocado mixture on the wasabi leaves.
5. Add a squirt of mayonnaise, then about ½ tablespoon of ceviche. Garnish with ginger and a sprinkling of sesame seeds and furikake, if using. Serve immediately.
Tips: Yuzu is a Japanese citrus with the flavour of clementine, but with more sweetness and more sourness. It is available from specialty grocers in various different forms, but if you can’t find it, use lemon or lime juice and add a tiny pinch of sugar. You can get your butcher to sashimi slice your fish for you, then cut it into cubes at home – or even ask them to cube it, if you plan on making the ceviche that night. Otherwise, use a very sharp knife, gliding it against the natural grain of the fish. If you can’t find fresh wasabi leaves, use nori sheets – the kind you’d use for sushi hand rolls, chopped into quarters.
Riesling, Grüner Veltliner or lighter styles of Vermentino