Togashi Ceviche

Ingredients:

8 oz purple potatoes
1/2 cup lime juice
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1 Tbsp sugar
1 Tbsp togarashi Spice Blend
1/2 tsp salt
2 Tbsp diced red onion
2 Tbsp diced carrot
2 Tbsp green onions, sliced thin
2 Tbsp cilantro, chopped
1/2 each habanero pepper, seeded and chopped fine
8 oz ahi tuna, fresh
1/4 cup sesame mayo (1/4 cup mayonnaise and 1 tsp sesame oil mixed)
½ cup corn nuts
Cilantro leaves and sliced serrano chilies for garnish

As the chef of Eat Good Group, Aaron Fish helps plan and operate Crave NW!. He has appeared on Food Network, is a content creator, an advocate for sustainable sourcing and continues to push boundaries with the pop-up series “Wandering Table”.

Instructions:

Cook potatoes in 2 quarts of boiling water with 3 Tbsp of kosher salt until cooked through. Strain and cool off. Set aside. Combine lime juice, soy sauce, sesame oil, sugar, togarashi and salt. Mix well and set aside.

Combine onion, carrot, green onion, cilantro, habanero and ahi. Pour lime brine over mixture and stir gently. Make sure all fish is under brine. let sit for at least 5 minutes before eating. The acid in the brine will lightly cook the fish.

Take potatoes and slice into ¼” slices. Heat a non-stick saute pan over medium-high heat for 2-3 minutes. Add ¼ cup canola oil and lay potato slices down in oil. Crisp each side (2-3 minutes each) and then remove to a paper towel lined plate.

To plate:

Place potatoes down on the plate and top with ceviche. Garnish with sesame mayo, cilantro leaves, corn nuts, shaved chilies and more togarashi spice.

As seen in the 2025 Summer/Fall edition

Restaurant: Eat Good Group

Photography by: Joel Riner