Salmon ceviche with shiso sauce and kumquat

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

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

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

Slice the avocado and place it nearby.

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