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.

download Extracted 2026-03-30

30m Prep

30m Cook

1h Total

4 Servings

poke-bowl trout sushi-rice acevichada nikkei peruvian-japanese fresh-fish avocado mango

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) opcional

Steps

1

Cure 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
2

Cook shari: wash rice 4-6 times, cook with kombu. Rest 40 min. Season with su (heated vinegar + sugar + salt).

~60 min
3

Make 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
4

Dress trout with acevichada sauce, sesame oil, pepper. Assemble bowls: shari, sauce, trout, all toppings.

~10 min

Nutrition (por porción)

520

Calorías

28g

Proteína

55g

Carbohidratos

20g

Grasa

Fibra

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.