Crayfish Ceviche Recipe with Crème Fraîche | Tetsuya Wakuda Recipe

A recipe we did not have time to show on ‘Cheese Slices’, but too mouth-watering to hide away in archives by Tetsuya Wakuda.


How to cook crayfish ceviche recipe. Will Studd and Tetsuya Wakuda





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  • 1 fresh crayfish
  • salt & white pepper
  • grated ginger
  • grated lime zest and lime juice (save some zest to garnish)
  • hint of garlic
  • splash of rice wine vinegar
  • 2 tbsp fresh pure cream or crème fraîche
  • extra virgin olive oil
  • soy sauce
  • red onion and cucumber finely diced


(1) Slice crayfish flesh, add lime juice, zest, white pepper, finely grated ginger and a tiny amount of garlic.

(2) Add a splash of rice wine vinegar and a pour - about 1 tbsp - of olive oil.

(3) Cover and leave to marinate for a minimum 1 hour in the fridge.

(4) Spread crème fraîche on a serving plate, add a few drops of soy sauce. Gently spoon fish & juices onto plate, garnish with lime zest.