Salmon ceviche with cucumber from Mercedes bar chef Artem Sergeev
1 serving
15 minutes
Salmon ceviche with cucumber is an exquisite representative of Peruvian cuisine, embodying a balance of freshness and rich flavors. The salmon, tender and oily, gains a piquant depth from the marinade of soy sauce and lime juice that highlights its natural sweetness. Mango adds a tropical note while cucumber refreshes the composition. An orange sauce reduced with chili pepper brings warm citrus spiciness, enveloping the dish in a light caramel hue. This is not just an appetizer – it’s a true gastronomic journey where each ingredient plays its unique role in creating harmony of flavors. Ceviche is perfect for summer evenings or elegant dinners, impressing with the brightness of aromas and aesthetic presentation.
1
Fillet the salmon, remove the bones. Cut into slices. Then marinate the salmon in soy sauce and lime juice for two minutes.
- Salmon: 100 g
- Soy sauce: 30 ml
- Lime juice: 10 ml
2
Slice the cucumber and mango into thin slices.
- Cucumbers: 100 g
- Mango: 60 g
3
Evaporate orange juice with chili pepper until it reduces by three times. Remove the pepper. Thicken the sauce with starch to desired consistency.
- Orange juice: 500 ml
- Chili pepper: 2 pieces
- Starch: 7 g
4
Place cucumber and mango on a plate. Top with salmon. Drizzle with orange sauce.
- Cucumbers: 100 g
- Mango: 60 g
- Salmon: 100 g
- Orange juice: 500 ml
