Salmon ceviche with shiso sauce and kumquat

7 servings

20 minutes

The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.

Energy value per serving

• Calories: 269.6
• Proteins: 12.4g
• Fats: 19.8g
• Carbohydrates: 9.6g

Ingredients

• Salmon: 350 g
• Shiso leaves: 110 g
• Avocado: 70 g
• Kumquat: 130 g
• Onion-sibulet: 7 g
• Tobiko caviar: 35 g
• White sesame seeds: 7 g
• Sprouts mix: 4 g
• Extra virgin olive oil: 50 ml
• Vegetable oil: 50 ml
• Lemon juice: 10 ml
• Dashi broth: 50 ml
• Soy sauce: 5 ml
• Honey: 30 g
• Xanthan: 0 g

Cooking steps

1. Make the sauce. Mix shiso, lemon juice, dashi broth, soy sauce, honey, and xanthan until smooth. Then carefully combine with olive and vegetable oil.

   Required ingredients:

   • Shiso leaves: 110 g
   • Lemon juice: 10 ml
   • Dashi broth: 50 ml
   • Soy sauce: 5 ml
   • Honey: 30 g
   • Xanthan: 0 g
   • Extra virgin olive oil: 50 ml
   • Vegetable oil: 50 ml

2. Slice the salmon, place it on a plate, and drizzle with sauce.

   Required ingredients:

   • Salmon: 350 g

3. Slice the kumquat into rounds and arrange them on the fish.

   Required ingredients:

   • Kumquat: 130 g

4. Slice the avocado and place it nearby.

   Required ingredients:

   • Avocado: 70 g

5. Sprinkle with chopped green onion, garnish with tobiko and sesame. Add seasonal green leaves.

   Required ingredients:

   • Onion-sibulet: 7 g
   • Tobiko caviar: 35 g
   • White sesame seeds: 7 g
   • Sprouts mix: 4 g