DISH OF THE MONTH - NOT YOUR ABUELA’S CEVICHE (BUT SHE’D RESPECT IT)

Written By Ryan Win

Where flavorful tuna ceviche that’s asian inspired meets crispy salmon skin

💥 TUNA CEVICHE WITH A TWIST 💥
(aka the dish that made one customer say, “I didn’t know I needed this in my life—now I can’t live without it.”)

At Sushi Win Jr., we’ve never been afraid to get weird with flavor—in the best way. You want clean? We got clean. You want rich? Got that too. But sometimes, what you really want is something that makes your palate do a double take and go: wait… what was THAT?

This is that dish.

This month, I’m sharing our Tuna Ceviche with a Twist—a bright, bold, crave-worthy combo that doesn’t play by the rules… and that’s exactly why it works.

Once again, I’m handing it over to the Evergreen foodies, home chefs, flavor freaks, and citrus-squeezing daredevils. Cook it, remix it, and make it yours. Just promise me that when people ask where the recipe came from, you channel your inner action hero and say: “You wouldn't believe me if I told you.”

Let’s dive in.

🥢 THE LINEUP:

  • Fresh sushi-grade ahi tuna, diced

  • Green onions

  • Jalapeños (as fiery as your ambitions)

  • Smelt roe (little pops of salty joy)

  • Cherry tomatoes (halved or quartered)

  • Creamy avocado

  • Chili oil (go slow, then go bold)

  • Soy sauce

  • Fresh lemon juice

  • And the twist? Finely diced apples – crisp, tart, and totally unexpected.

  • Don’t forget the chips! Salmon skin fried in a light tempura batter

🔥 THE EXPERIENCE:

It starts with the crunch of crispy salmon skin chips (yep, that’s your scoop). Then the tuna mix hits: sweet from the apple, spicy from the chili oil, deeply savory from the soy, and smoothed out by that avocado creaminess. The lemon juice lifts everything, the roe adds texture, and before you know it—you’re scooping up another bite.

And another.
And another.
(We’ve seen people fight over the last chip. It gets primal.)

🧠 CHEF’S NOTES (aka Flavor Shenanigans):

  • Want a smokier kick? Mix in a touch of chipotle paste.

  • Feeling luxe? Top it with uni or a quail egg yolk.

  • Make it vegan? Sub in diced tofu or edamame and use crispy nori instead of salmon skin.

  • Want drama? Plate it in an avocado half, drizzle with chili oil at the table, and watch jaws drop.

  • Going full mad scientist? Freeze-dried yuzu zest on top. Thank me later.

Evergreen, I dare you to make this one your own. Play with it. Serve it at your next dinner party, bring it to a picnic, or eat it standing over your sink with a spoon. No judgment here.

Tag us. Show me your remixes. Let’s keep making this community the most delicious one on the map.

With citrusy gratitude and jalapeño dreams,


Your friendly neighborhood Sushi Cowboy,
Ryan @ Sushi Win Jr. 🍣🌶🍋🔥

Ryan Win
Next

DAY IN THE LIFE OF A SUSHI CHEF