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Ceviche, one of Peru’s signature dish. Refreshing combination of fresh seafood, vegetables, and herbs.

Inspired by the vibrant flavors of Latin America, We found seaweed can be a delicious addition to dishes. Seaweed pairs so well with these bright, fresh ingredients that it makes the perfect companion to a glass of wine.

Young Hijiki brings a crisp texture and distinctive aroma that stand out from the other vegetables, giving the dish a character all its own.

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Ingredients (2 servings):

• Young Hijiki: 10g (before rehydration)
• White fish sashimi (sashimi-grade): 100g
• Bell pepper: 1/2
• Red onion: 1/4
• Cucumber: 1/3
• Cilantro: to taste
• Green chili peppers: 4

Marinade:

• Lime: 1
• Garlic, grated: 1/4 tsp
• Salt and black pepper: a pinch each
• Olive oil: 1 tbsp
• Salt: a pinch

Avocado dip:

• Avocado: 1/2
• Mayonnaise: 2 tbsp
• Lime juice: a small amount (taken from the lime used for the marinade)
• Salt and black pepper: a pinch each
• Tortillas: 6

How to:

1. Soak Young Hijiki in plenty of water for 6 minutes to rehydrate, then drain thoroughly.
   (Once rehydrated, its volume will increase to about 2–3 times its original size.)
2. Dice the white fish and vegetables into approximately 5 mm cubes. Thinly slice the green chili peppers into rounds. (Optional) Soak the red onion in water to mellow its sharpness, then drain and pat dry thoroughly.
3. Combine the Young Hijiki, diced ingredients, and the marinade in a bowl. Toss well and let the mixture sit for a few minutes so the flavors can meld.
4. Spread a generous layer of the avocado dip over each tortilla. Just before serving, lightly toss the marinated mixture from Step 4 with the olive oil and a pinch of salt, then spoon it onto the tortillas to finish.