Fresh seafood · Sinaloa technique

Professional 14-page PDF recipe book

Six seafood recipes built to stand out on the table and on your menu

Move from fresh ceviches to crunchy, creamy and Nikkei-inspired bites with exact quantities, sauces, methods, flavor profiles and professional setup guidance.

✓Balance acidity, heat, sweetness and umami with a defined method.
✓Standardize raw cuts, quick marinades, deep frying, sauces and plating.
✓Reduce improvisation with measured ingredients and ordered procedures.
✓Expand a restaurant, dark-kitchen or home menu with six distinctive preparations.

$299MXNOne-time payment

Secure USD payment through Stripe · Digital access sent to your email

Why this helps

Build repeatable results, not one-time guesses

✓Balance acidity, heat, sweetness and umami with a defined method.
✓Standardize raw cuts, quick marinades, deep frying, sauces and plating.
✓Reduce improvisation with measured ingredients and ordered procedures.
✓Expand a restaurant, dark-kitchen or home menu with six distinctive preparations.

What is included

A complete working reference for your kitchen

Introduction and background on ceviche and Sinaloa seafood culture.
Profile of Chef Miguel Taniyama.
Complete equipment guide for preparation, cutting, frying, plating, storage and hygiene.
Six complete recipes with ingredients, quantities, process, key technique and flavor profile.
Downloadable 14-page professional PDF.

Inside the product

Recipes, lessons and techniques you will work through

The English edition preserves the product-specific curriculum and practical details shown on the Spanish page.

Nikkei Ceviche Tostada

Fresh tuna, tropical fruit, citrus, sesame and a light sweet-chile soy emulsion.

Tuna & Crab Curricanes

Thin tuna rolls filled with crab, avocado and cucumber, finished with Japanese-style sauces.

Mitotero Ceviche Tostada

A bold mixed-seafood ceviche with chiltepín, serrano, Clamato and citrus.

Rocca Shrimp

Crispy tempura shrimp, avocado and creamy chipotle dressing on tostadas.

Scallop & Sea Bass Ceviche

Firm white fish, fresh vegetables and a lightly spicy seasoned sauce.

Cucumber Boats with Seafood

Mixed seafood, scallop and a fresh molcajete aguachile served over cucumber.

Recommended setup

Prepare your station before you start

Chef and filleting knives

Digital scale and prep bowls

Blender or molcajete

Deep fryer or deep pot

Kitchen thermometer

Plating tweezers and squeeze bottles

Made for real cooks

Who this product is for

Seafood restaurants and dark kitchens.

Food entrepreneurs looking for differentiated menu items.

Cooks who need repeatable fresh preparations.

Serious home cooks who enjoy Sinaloa and Japanese-Mexican flavors.

Frequently asked questions

Everything clear before checkout

How many recipes are included?+

Six complete preparations: Nikkei ceviche tostada, tuna and crab curricanes, Mitotero ceviche tostada, Rocca shrimp, scallop and sea bass ceviche, and cucumber boats with mixed seafood.

Does every recipe include quantities and a method?+

Yes. Each preparation includes ingredients, quantities, process, main technique and flavor profile; relevant sauces, dressings and tempura are included too.

Do I need professional experience?+

No. The procedures are organized step by step, while the equipment guide supports both advanced home cooks and professional operations.

How do I receive it?+

After payment, access instructions are sent to the email used at checkout. Your digital purchase also appears in your Taniyama account library.

Can I use this in my food business?+

Yes. You may apply the recipes and techniques in your own operation, but the digital material itself may not be redistributed or resold.

Simple digital delivery

From checkout to your kitchen

Complete your purchase

Pay securely in USD through Stripe.

Check your email

Receive your access or download instructions.

Cook and standardize

Use the material in your home or professional kitchen.

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