Salmon Ceviche with Ponzu Sauce
2 servings
55 minutes
Salmon ceviche with Ponzu sauce is a refined dish rooted in traditional Spanish cuisine with Japanese flavor influences. Tender slices of fresh salmon are infused with the vibrant, multifaceted Ponzu sauce that harmoniously blends citrus freshness and the rich depth of soy sauce, complemented by mirin and bonito flakes. The sweetness of orange highlights the fish's tenderness, while cherry tomatoes add a light tanginess. Arugula and olive oil lend sophistication to the dish, creating a balance between bright and fresh notes. This dish not only pleases the eye with its colorful presentation but also captivates the palate – light, refreshing, elegant. Perfect for summer evenings or special occasions when you want to indulge in something truly refined.
1
To prepare Ponzu sauce from citrus, squeeze the juice and mix it with soy sauce, mirin, mitsukan, and tuna flakes. Add orange and lemon peels. Pour into a container and let it steep for a day, then strain.
- Oranges: 100 g
- Lemon: 130 g
- Soy sauce: 100 ml
- Mirin: 225 ml
- Mizkan sauce (Japanese seasoned vinegar): 300 ml
- Bonito flakes (katsuobushi): 15 g
2
Slice the salmon into thin slices and arrange them chaotically in a deep plate.
- Salmon: 160 g
3
Chop the orange flesh into small cubes and add to the salmon.
- Oranges: 100 g
4
Garnish with sliced cherry tomatoes, sprinkle with arugula, and drizzle with 40 g of olive oil and ponzu sauce per serving.
- Cherry tomatoes: 40 g
- Rocket (arugula): 10 g
- Olive oil: 10 ml
- Soy sauce: 100 ml
5
Enjoy your meal!
