There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.

Now that you’ve made the wasabi mayonnaise, why not make some wasabi po’boy sandwiches that’ll take your breath away? The following recipe makes four servings.

This recipe can be a great lunch entree or a wonderful side dish with a seafood dinner.