Course One in our recent Anniversary Dinner, which we celebrated by cooking together and featured a menu of flavors that really stand out in our memory of the last year. Sudachi and Tamari, when used in the right combination, come to a really synergistic spot where you say "wow that's good". Coaxing this combination with some undertones of garlic and ginger makes it totally pop, perfect
amuse-bouche, but served as a small plate here.
Using sashimi grade maguro (tuna), we prepared a dice using a single-edged sushi knife. This was then soaked in a bath of fresh lime juice, minced garlic, fresh grated ginger, and minced sweet onions for 10 minutes. After gently draining away the lime juice, the ceviche was tossed with approximately a 1 to 1 mixture of tamari and sudachi.
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