Nobu Ceviche Dressing
This wonderful Nobu ceviche dressing recipe is part of the Bay Scallop and Tomato Ceviche with Key Lime dish, and is courtesy of Nobu Matsuhisa and Thomas Buckley. It can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.
- Yield: Makes about 2/3 cup
Source: The Martha Stewart Show, October Fall 2008
- 2 teaspoons aji amarillo paste
- 1/2 cup key lime juice
- 4 teaspoons yuzu juice
- 2 teaspoons soy sauce
- 1 teaspoon pureed garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
In a medium bowl, mix together all ingredients until well combined.