Best Sashimi Recipes

There's nothing easier than throwing ingredients together and serving, and this recipe is for a tender sea bass ceviche flavored with lime juice and cilantro that's given a little texture with avocado and cucumbers. 

It's easy to add your own special twists to tacos, and I make mine with tuna, horseradish cream, and flavored ginger oil for an exciting and unique flavor. 

The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way. 

Not only fish, but many foods can be eaten as sashimi: Beef, chicken sasami (tenderloin strip of breast), and even fresh sliced vegetables such as daikon or turnip are lovely raw, thinly sliced, and dipped in soy sauce or ponzu. I crave raw foods, so am naturally drawn to sashimi-style foods. Searing beef tenderloins over a straw fire renders the meat pleasantly cinched up on the surface but virtually raw inside, thus it is imperative to ask the butcher if the meat can be eaten as beef sashimi (gyu sashi). In Japan, the concept of eating raw fish or meat is deeply embedded in how the producers or fisherman treat their meat and fish, therefore many varieties are safe to eat raw. And fishmongers or butchers know their stuff, so you can rely on their expertise. See all beef recipes. Click here to see Japanese Farm Food at Its Finest.

Chef Rick Bayless makes this light and refreshing ceviche recipe that will work wonderfully as an appetizer for an alfresco dinner party or a Sunday afternoon barbecue.