Ceviche Mary
1 serving
15 minutes
Ceviche Mary is a bold blend of classic Peruvian ceviche and the famous cocktail 'Bloody Mary.' This exquisite drink is complemented by tender marinated salmon in a citrusy, spicy-smoky marinade. The taste is rich and multifaceted: the fresh tartness of lemon, the depth of tomato, the spiciness of Tabasco, and aromatic cilantro create an unusual gastronomic experience. Served under a glass cloche with alder smoke transforms the tasting into a true show, adding an element of mystique. It’s the perfect choice for those who appreciate culinary experiments and aesthetic pleasure in every detail.
1
To make a marinade for salmon: blend 100 grams of lemon juice, orange juice, 45 grams of syrup, 12 grams of salt, 5 grams of cilantro, and five drops of Tabasco with a hand blender until the cilantro is fully ground.
- Lemon juice: 130 ml
- Freshly squeezed orange juice: 25 ml
- Sugar syrup: 60 ml
- Salt: 16 g
- Fresh cilantro (coriander): 10 g
- Tabasco sauce: 4 ml
2
Smoke the marinade in a bottle using a smoking gun; if you don't have one, you can do without it. Cut the salmon into cubes and marinate for ten minutes.
- Salmon: 200 g
3
Grind the remaining ingredients, except for the vodka, in a blender and strain through a coarse sieve. Mix 120 ml of the mix with vodka in a mixing glass with ice — strain.
- Tomatoes in their own juice: 150 g
- Tomato juice: 150 ml
- Worcestershire sauce: 25 ml
- Tabasco sauce: 4 ml
- Salt: 16 g
- Ground black pepper: 3 g
- Sugar syrup: 60 ml
- Celery juice: 40 ml
- Oyster sauce: 30 ml
- Lemon juice: 130 ml
- Freshly squeezed orange juice: 25 ml
- Salmon: 200 g
- Vodka: 40 ml
4
Serve the cocktail on a wooden stand in double-walled bowls under a glass cloche. The cocktail is garnished with salmon marinated in a special orange-spicy-smoky marinade in the style of the Peruvian appetizer ceviche. Smoke from alder chips is pumped under the glass cloche, creating a highly impressive presentation.