Seafood Ceviche with Roasted Garlic/Eggplant/Chickpea Mash and Spicy Chorizo

I’ve been asked multiple times in the past to make a recipe around fish, so here it is finally. Fish is a great source of protein and if i could i would probably eat it everyday because it is just much healthier than any other meat overall and is packed with essential good fats and a whopping amount of protein per serving. The issue with these slimy buggers is that you can’t really stock up on them as it is always best to get them as fresh as possible and having them pass as little as possible through middlemen. Secondly, there is a problem of provenance, in certain countries, like the Philippines, it is important to know where your produce is coming from because locally we have an issue with the Red Tide phenomena that usually affects shellfish mostly but also can affect fish, so please make sure you always clean your catch thoroughly and remove all the guts before cooking them.

That was my Public Service Announcement of the week.

Enough of that, on to the good stuff. When i was in Tokyo for New Years i was lucky enough to slip in unnoticed by the Police into the Tsukiji Market at 6 in the morning, i guess my thick framed black glasses, the blue navy quote and my boots convinced them momentarily that i was Japanese and belonged there (they try to enforce that tourist are not allowed in, in the wee hours, giving the locals more time to buy goods before the hordes come in buying nothing but clicking away none the wiser. After my stint as a super spy ninja, we proceeded to one of the many restaurants located at the outskirts of the market and this is where the comedy begins.

The Ninja:

Numerous guide books say that this Restaurant or that Particular restaurant is their favourite and they suggest us (the readers) to definitely try out. The problem is the guide books put the “english” names (really just the pronunciation of the Japanese characters), so when you show up there, you are absolutely clueless staring up at these signs. So the search begins for that one restaurant that’s better than the rest, your strategy? go to where the most people are lining up; well, you’ve just fallen into the trap of the blind following the blind. The line is only long because of people like you who have no idea where to go and follow others, you see the vicious cycle here?

The Restaurants:

I suggest that you look for a restaurant with mostly Japanese nationals, people who look like what they should like at 6am, these are either people coming from a night out, fishermen, business people and odd mix of students and athletes. Find that one place and even if the line isn’t long, it doesn’t speak to the quality of the place; wake up you’re in a fish market, these places serve only sushi/sashimi, the most important element of these dishes is fresh catch, you’re sure to get that here, anywhere. Don’t expect dynamite rolls and the likes, if you do, don’t bother waking up early.

Here i take fresh raw fish and shrimp and use the classic ceviche technique: slightly “cooking” raw ingredients with the help of acids (vinegar and lemons). This recipe has nice asian twist and is balanced out with a beautiful smokey chickpea/roasted garlic and eggplant mash that makes it not only an appetizer anymore but elevates it to a complete nutritious meal. O and added Chorizo, The Fat Kid told me to.


Seafood Ceviche with Roasted Garlic/Eggplant/Chickpea Mash and Spicy Chorizo

Seafood Ceviche: Clean, skin, remove the red parts and cube (1cm) 200 grams of Spanish Mackerel, also known as Tanigue. Clean 5 large shrimp and slice. In a big bowl mix with 1/2 sliced red pepper, 1 chopped chilli pepper, 1 chopped sliced green chilli pepper, juice of 4 lemons, juice of 3 slices of pomelo (or sweet grapefruit), chopped 3 slices of pomelo (or sweet grapefruit), 2 tbsp of rice wine vinegar, 2tbsp of grated ginger, 1/3 cup coconut milk, 1 1/2 tsp of coco sugar, 1tsp of fish sauce, a sprinkle of salt and lots of black pepper. Place in the fridge for at least 15minutes.

Roasted Garlic/Eggplant/Chickpea mash: Take a can of chickpeas (garbanzo beans), or the equivalent mixed in with Pinto beans, mix it with 2 tbsp of EVOO, salt, pepper, 1 tsp of sesame oil, 1 roasted garlic meat (see video), 1 roasted eggplant meat (see video) and pulverize together, keep on tasting and add, if needed, some lemon juice, olive oil and some salt and pepper.

Fry off a couple of slices of spicy chorizo, or bacon, or pancetta and plate the whole dish together with some coriander a lug of EVOO! enjoy!




    1. tati March 6, 2012 at 7:27 pm

      thanks for sharing your recipes!

      1. Erwan March 12, 2012 at 3:58 am

        thank you for reading!

    1. gail March 7, 2012 at 4:17 am

      Thanks for sharing this! It is actually easily to blend with the crowd here in Tokyo just dress appropriately and be a little discreet in taking pictures :) Yes, actually the long-line analogy is partly true if you dine in the train stations e.g. Tokyo, most of the people who dine there have already identified the good restaurants and thus the queue.

      1. Erwan March 12, 2012 at 3:59 am

        yes exactly! yes but when its foreigners lining up, its never a good sign!

        1. gail March 12, 2012 at 4:13 am

          I have to commend you for being successful in portraying Japanese. My friend saw Anne Curtis at the train station. And when I asked who was with her, she answered “Some Japanese guy”. :)

          1. Erwan March 23, 2012 at 2:10 am

            see i told you haha

    1. Jam March 9, 2012 at 12:04 pm

      I’m your a new follower and I totally love your recipes. I love pasta and I hope you can make more pasta recipes. Please make Charlie Chan pasta recipe.

      1. Erwan March 12, 2012 at 4:00 am

        thanks jam!

    1. Azela March 13, 2012 at 3:06 am

      Hi Erwan! Thanks a lot for sharing the video. I miss eating Ceviche and I guess tomorrow would be a good time to try your wonderful recipe. God bless on your website and may you will continue to inspire people with your healthy and appetizing recipes. :)

    1. kring March 13, 2012 at 11:21 am

      looks yummy! will try this! thanks for sharing! :)

    1. Ray Angelo March 14, 2012 at 8:00 am

      Will definitely try this. Thanks, man! Your recipes are pure awesomesauce.

    1. Mary March 14, 2012 at 10:15 am

      can you make posole?

      that dish is making me hungrrryyyyy

      1. Erwan March 23, 2012 at 2:14 am

        i love posole!!!! anything stewy/soupy is up my alley

    1. Vanessa March 20, 2012 at 5:30 pm

      I’ll definitely try this out! Thanks for sharing your recipes Erwan!

      – Im just sad that vimeo took forever to download :(

      1. Erwan March 23, 2012 at 2:27 am

        unfortunately they are quite heavy :(

    1. Vanessa March 20, 2012 at 6:12 pm

      Will definitely try this out!!! Thanks for sharing your recipes Erwan!

      – It’s just sad that vimeo is taking forever to download. I want to watch more videos tonight.

    1. Andrea March 23, 2012 at 5:44 am

      Hi erwan,

      I’ve been reading your blog and am quite amazed. I like how they are simple and not intimidating. However, i couldn’t try most since I’m restricted to having my food steamed most of the time or boiled and it has to be white meat. Do you have any recipes that are healthy but doesn’t skimp on the flavor. Thanks, God bless.

      1. Erwan March 26, 2012 at 1:58 am

        thank you i appreciate that! why the specific diet if you dont mind me asking? Steamed actually leaves you with a lot of flavouring options. Steamed fish/seafood is a personal favourite and you can add different sauces to the cooked protein. Regarding boiling, nothing good comes out of boiling proteins, unless its for soups and stews, in which case, im a fan!

        1. Andrea March 28, 2012 at 2:20 am

          I have high cholesterol and SGPT despite being just 23. I have a meal plan that only allows about a tbsp of oil. I don’t like fried food that much and am leaning more on steamed protein or anything that is not soaked in oil (product of 2 months of veering away from fried stuff). With soups, I’m not allowed to indulge in too much cream based which I love so much. I’m getting a bit bored with just putting ginger or tomatoes on steamed fish and chicken.

          1. Erwan April 18, 2012 at 2:28 am

            there are so many other options for you. Try picking up a vietnamese cook book, and if you dont like oily things, then just don’t use oil, instead of frying bake! there are soooooo many variations with food!

  1. Pingback: Seafood ceviche | Goagnow

    1. Anna Lesyl May 26, 2012 at 12:43 pm

      I’m so loving your recipes Erwan.. starting my way to healthy living..=)

      1. Erwan May 28, 2012 at 3:51 am

        cheers anna!

    1. ananda January 9, 2013 at 6:31 am


      Where do you get the best chorizo in Manila?

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I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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