Wasabi leaf ceviche from In Praise of Veg: A Modern Kitchen Companion (page 42) by Alice Zaslavsky

  • sesame seeds
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  • yuzu juice
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  • EYB Comments

    Can substitute sashimi grade salmon for sashimi grade ocean trout, lemons or lime juice for yuzu juice, nori sheets for wasabi leaves, and pickled ginger or the book's "Tickled pink pickled daikon" for fresh ginger.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Daikon leaf furikake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sashimi grade salmon for sashimi grade ocean trout, lemons or lime juice for yuzu juice, nori sheets for wasabi leaves, and pickled ginger or the book's "Tickled pink pickled daikon" for fresh ginger.

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