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Ceviche de Wasabi con Vieiras de Hokkaido, Pargo Rojo y Furikake – este fue nuestro plato favorito en Osaka Miami – un espectacular restaurante Peruano-Nikkei que comenzó en Lima. Guarnición de Maíz al comino – Maíz con comino, mantequilla y limón. Gracias a @sussan_scoolinaryteam por ayudarnos con la receta del ceviche.
Wasabi Ceviche with Hokkaido Scallops, Red Snapper & Furikake – this was our favorite dish at Osaka Miami – a spectacular Peruvian-Nikkei restaurant that started in Lima. Side dish of Maíz al comino – Corn with cumin, butter, and lime. Thank you to @sussan_scoolinaryteam for helping with the ceviche recipe.
Traducido del inglés
Lana Mihajlović, Akaash Vishwasrao Shinde y7 más10 Comentarios-
Level:
Scoolinary Team
Kevin! What a joy to see this result.
Your wasabi ceviche with scallops and snapper is a true work of art clean, balanced, and presented with such elegance and respect for the ingredients. The shiso leaf in the background and the touch of furikake take it to another level. And that cumin corn… golden, glossy, and beautifully plated. A side dish with its own personality!
It was truly a pleasure and a joy to help you. Seeing your final result and the love you have for Peruvian cuisine makes me so happy. Which part of the plating or flavor balance did you enjoy most while recreating it?
Thank you for sharing your talent and passion!😊
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@sussan_scoolinaryteam Gracias! I enjoyed figuring out how to make the tiny cuts of Fresno chili, and strands of scallions. It was also fun sourcing the Hokkaido scallops, and learning a new version of leche de tigre.
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Level:
Scoolinary Team
@kevin-godbee That’s wonderful, Kevin! I love that you enjoyed those details. Working with those fine cuts of Fresno chili and strands of scallions really makes a difference in both the presentation and texture of the dish.
And what a treat to get your hands on Hokkaido scallops — I’m sure they added exceptional texture and flavor. Plus, learning a new version of leche de tigre is always a great addition to your culinary repertoire. That’s the beauty of cooking — there’s always something new to discover and perfect!
Thank you for sharing that experience, Kevin. I hope you keep exploring and surprising us with more dishes like this.🚀
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Level:
Executive Chef
El aspecto de ese ceviche es delicioso!! 🙌🙌
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@beatriztorijagmail-com Gracias!
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Level:
Executive Chef
Bonito y rico. Enhorabuena.
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@cecu6669hotmail-com Gracias!
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Level:
Scoolinary Team
I was looking forward to this 😍 The plating is absolutely stunning — those micro-cuts and the delicate layering show so much skill and care.
What’s the one element in this dish that challenged you most but gave you the biggest payoff once you nailed it?
If you haven’t already, we’d love to see this masterpiece shared in your stories tagging @Scoolinary_en ! It deserves to travel far 🚀
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Level:
Sous Chef
This sounds absolutely next-level! The fusion of wasabi, scallops, and furikake must’ve been an explosion of flavor! And that cumin-lime corn on the side? Dreamy. Adding Osaka Miami to my must-visit list!
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@lanamihajlovic Thank you so much!
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