As I mentioned in an earlier post, I received a Kona Kampachi to review and I’m doing my best to try it as many ways as possible. Tonight’s dinner took advantage of the fish’s freshness and used the Kampachi in its raw form. I made sushi nigiri, a spicy Kampachi roll, and a mixed citrus ceviche.

The fish arrived today and I wanted our first meal to be sushi. Joe loves his raw fish so I knew he wouldn’t complain. I figured I could also throw in a ceviche (and use up some of our lemons/oranges).

The ceviche came together based on ingredients we had in the house. It’s simple and doesn’t require a recipe, just a mix of acidic juice and raw fish. The end result was tangy with a sweet edge. Joe loved it.

Mixed citrus ceviche
2 lemons
1 lime
1 orange
2 tablespoons minced fresh ginger
1/4 cup thinly sliced sweet onion
1 small red chili, seeded and sliced
1/4 cup fresh cilantro
1 cup chopped raw Kampachi (or other quality fish)

Juice the citrus fruit and place into a glass bowl. Add the ginger, chili and fish. Allow to sit for 2 hours. Add cilantro and serve.

The ceviche was primarily for Joe, but the spicy roll was for me. When we go out for sushi I always get a spicy tuna roll. My preference is when the roll contains a chunk of crunchy cucumber. The roll is spicy, sweet, crunchy and soft. I love the mix of flavors and textures. I adapted a recipe from Emeril and it turned out just as I wanted (aside from the poor rolling). Alton provided the sushi rice recipe that I used to roll the fish.

Spicy Kampachi sushi roll
1/4 cup mayo
1 tablespoon chili sauce
1/2 tsp. sesame oil
1/2 tsp. chili oil
1 Japanese cucumber, quartered lengthwise
2 sheets Nori
3/4 cup chopped Kampachi (sushi-grade fish)
2 tablespoons toasted sesame seeds
2 cups prepared sushi rice

Mix the ingredients together to blend. Using a half piece of Nori, cover it with the sushi rice, then flip over. Place a piece of cucumber lengthwise on the Nori then place 3 tablespoons of the spicy tuna mixture along the cucumber. Roll to form, then sprinkle with sesame seeds. Makes 3-4 rolls.

And finally, the nigiri. Simplicity at its best. A luscious strip of raw fish draped over a lump of rice. If only every meal were this easy!

The fish was superb — buttery, tender, sweet. I am still somewhat of a sushi newbie and find some fish less than desirable to eat raw. The Kampachi though was enjoyable and I would gladly have it again. The texture is firm yet buttery smooth.

Tomorrow I will prepare our remaining filet, likely steamed with an asian soy dipping sauce. Stay tuned for more Kampachi fun …