Salmon ceviche with shiso sauce and kumquat
7 servings
20 minutes
The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.
CaloriesProteinsFatsCarbohydrates
269.6
kcal12.4g
grams19.8g
grams9.6g
gramsSalmon
350
g
Avocado
70
g
Kumquat
130
g
Sprout mix
4
g
Vegetable oil
50
ml
Lemon juice
10
ml
Dashi stock
50
ml
Soy sauce
5
ml
Honey
30
g
Xanthan gum
0
g
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.
- Shiso (perilla) leaves: 110 g
- Lemon juice: 10 ml
- Dashi stock: 50 ml
- Soy sauce: 5 ml
- Honey: 30 g
- Xanthan gum: 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.
- Salmon: 350 g
3
Slice the kumquat into rounds and arrange them on the fish.
- Kumquat: 130 g
4
Slice the avocado and place it nearby.
- Avocado: 70 g
5
Sprinkle with chopped green onion, garnish with tobiko and sesame. Add seasonal green leaves.
- Chives (ciboulette): 7 g
- Tobiko (flying fish roe): 35 g
- White sesame seeds: 7 g
- Sprout mix: 4 g