A twist on the classic ceviche dish that combines the cool flavors of the Cuban mojito with sushi. The fresh fish is marinated in citrus juices and mixed with mint, cilantro, and a hint of jalapeo. It is then rolled up with avocado and sushi rice that is creamy.
Ingredients: 1 lb fresh white fish fillets such as tilapia or snapper, diced. 1 cup lime juice. 1/2 cup lemon juice. 1/4 cup orange juice. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro. 1/2 red onion, finely chopped. 2 tomatoes, diced. 1 jalapeno pepper, seeded and minced. Salt and pepper to taste. 1 avocado, thinly sliced. Nori seaweed sheets. Sushi rice, prepared. Soy sauce and wasabi, for serving.
Instructions: In a large bowl, combine the diced fish with lime juice, lemon juice, and orange juice. Let marinate in the refrigerator for at least 30 minutes, stirring occasionally. Once the fish is 'cooked' in the citrus juices it turns opaque, drain off most of the liquid. Add chopped mint, cilantro, red onion, tomatoes, jalapeno, salt, and pepper to the fish mixture. Mix well. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a small border along the edges. Spread a layer of the ceviche mixture over the rice, leaving a small space at the edge closest to you. Place avocado slices along the edge closest to you. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi.
Prep Time: 45 minutes
Cook Time: 0 minutes
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