Aya’s Kitchen: Hiyayakko with Salmon Ceviche & Red Yuzu Kosho Dressing


4 servings

8 oz Tofu, cut in quarters

4 oz Salmon, sliced thin
Salt and black pepper
1/2 ea Avocado, diced small
1/2 ea Tomato, diced small
1/2 ea Red onion, sliced thin
3 tbsp Lime juice (add more if you like)

2 tsp Red yuzu kosho
4 tsp Extra virgin olive oil
1 tsp Lime juice

Minced chives

1. Combine the salmon, tomato, avocado, red onion and lime juice and season to taste. Leave to marinate.
2. Place over the tofu and drizzle with the dressing.
3. Garnish with minced chives.

So simple but good! A great summer dish with the acid from the lime and heat from the kuzu kosho. Try garnishing with crispy fried shallots or garlic if you’re missing the crunchy factor.

*Red Yuzu Kosho is available at Japanese supermarkets in New York City such as Sunrise Mart and Dainobu (distributed by New York Mutual Trading)

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