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Ceviche-Style Poke Bowl with Trout
A Hawaiian-style fish salad bowl with Peruvian trout, sushi rice (shari), and acevichada sauce — a Peruvian-Japanese mayo-based dressing with soy, lemon, hondashi, and ají limo. Fresh, colorful, and ready in under an hour.
Ingredients
Acevichada Sauce
- 150 g Cornstarch mayonnaise (base for acevichada)
- 12 g Soy sauce (sillao)
- 1 g Hondashi (dashi powder)
- 1 g Ají limo (minced)
Fish
- 400 g Fresh trout fillet (cured 25 min in salt-sugar, diced)
Shari
- 500 g Miyako rice (short-grain) (washed 4-6 times)
- 200 ml Rice vinegar (for su (seasoning))
- 5 g Kombu seaweed
Toppings
- 100 g Shiitake mushrooms (sautéed with sesame oil)
- 1 unit Japanese cucumber (half-moons)
- 1 unit Avocado (sliced)
- 1 unit Mango (diced) optional
Steps
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1Cure trout in 4:1 salt-sugar mix with cilantro stems for 25 min. Wash in ice water, dice into 3-5mm cubes.Tip: Always use ice-cold water to keep fish firm.~30 min
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2Cook shari: wash rice 4-6 times, cook with kombu. Rest 40 min. Season with su (heated vinegar + sugar + salt).~60 min
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3Make acevichada sauce: rub bowl with ají limo. Mix sillao, lemon, hondashi first, then fold in mayo. Add togarashi.Tip: Dissolve hondashi in liquids before adding mayo.~5 min
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4Dress trout with acevichada sauce, sesame oil, pepper. Assemble bowls: shari, sauce, trout, all toppings.~10 min
Nutrition (per serving)
520
Calories
28g
Protein
55g
Carbs
20g
Fat
4g
Fiber
Cultural Context
Poke gained worldwide popularity from around 2010, influenced by Japanese cuisine. Giacomo encountered it in Montreal in 2015 and began serving it in Lima in 2016. This version replaces tuna with Andean trout and uses acevichada sauce, a Peruvian-Japanese mayo hybrid born from Nobu's influence on Lima's sushi culture.