Recipe Catalog
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Andrey Shmakov shared the recipe with us. Prepared during the expedition to the Kola Peninsula Mamont Camp.
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Quick ceviche made from salmon, shrimp, and scallops is a vibrant, refreshing dish with deep roots in Latin American cuisine, adapted for modern life. Thin slices of red fish, sea scallops, and tender shrimp marinated in lime juice create a unique balance of tartness and freshness. The light spicy aroma of chili pepper and subtle notes of herbs give the dish a special character. It’s the perfect appetizer for warm evenings, a light dinner or an elegant dish for celebrations. Served chilled to highlight the freshness of the seafood. The taste of ceviche is an explosion of citrus notes, tenderness of fish and a hint of spice that evokes a sense of sea breeze. In Europe, it has become popular as an exquisite gastronomic find that opens new dimensions of flavor experiences.
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Thai ceviche with salmon, avocado, and papaya is a vibrant and refreshing dish that embodies the best traditions of Thai cuisine. Its roots trace back to South American ceviche, but here it takes on an exotic Eastern character. Tender salmon is marinated in a mix of lime juice, soy and fish sauce with cane sugar and cilantro, gaining a bright flavor. The combination of creamy avocado, sweet papaya, and spicy red onion creates a balance between sweetness and spiciness. This dish is perfect as a light appetizer or main course on a hot day. Thai ceviche is not just a gastronomic delight but also a masterful blend of fresh ingredients that reveals the richness of Thai flavors.
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Ecuadorian ceviche made from tuna, salmon, and dorado is a vibrant, refreshing dish that embodies the spirit of Latin American coastal cuisine. Its roots trace back to fishermen who prepared fresh fish by soaking it in citrus juice. This version harmoniously combines tender pieces of tuna, salmon, and dorado with crunchy red onion and sweet notes of grapefruit. Quinoa adds a textural contrast while the citrus-soy sauce enhances the depth of flavor. The taste of ceviche is a balance of freshness, acidity, and a hint of saltiness that awakens the appetite. It’s perfect as an appetizer on a hot day or as an elegant dish for a special occasion.
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Marinated salmon with seaweed and miso is a refined blend of Japanese and Western culinary traditions. The salmon, delicately salted, gains a rich flavor, while light cold smoking adds subtle smoky notes. Dressed with a tangy vinaigrette based on miso and lemon, this recipe reveals the full depth of seafood flavor. Crispy slices of green apple, radish, and daikon add freshness, while seaweed and mizuna complete the composition with their umami nuances. This dish is perfect as an elegant appetizer for gourmets or as a centerpiece for an Asian-inspired dinner. The balance of salty, sweet, sour, and smoky makes it a gastronomic masterpiece, while the ease of preparation allows one to enjoy its taste at home.
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Salmon ceviche on tostadas is a refined dish of Mexican cuisine that combines the freshness of seafood with vibrant citrus notes. Traditionally originating in Latin America, ceviche consists of fish marinated in acidic juices, giving it a light texture and rich flavor. In this version, tender salmon is infused with the aromas of orange and lime juice, enriched by the mild heat of chili and the freshness of cilantro. Crispy tostadas add texture to the dish, creating a perfect balance. Ceviche pairs wonderfully with chilled drinks and serves as an excellent appetizer for summer evenings. Each serving fills you with a sense of freshness, while the combination of citrus, spicy pepper, and aromatic herbs makes it truly unforgettable.
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Ceviche made from salmon with mango and spicy pepper is a vibrant dish of Peruvian cuisine, infused with freshness and exotic notes. The origins of ceviche date back to ancient times when Peruvians marinated fish in the juice of local citrus fruits, revealing a unique cooking method to the world. This recipe combines the tenderness of salmon, the sweetness of mango, and the spiciness of chili to create a harmony of flavors. Lime adds freshness while cilantro fills it with aroma. The dish is perfect for a summer aperitif served in martini glasses where the ingredients are fully revealed. Served chilled, it awakens appetite and refreshes the senses. Suitable for both exquisite dinners and friendly gatherings, adding a touch of exoticism.
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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.
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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.
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The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.
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Salmon ceviche with quinoa and merken spice is a delightful dish from Latin American cuisine that combines the freshness of fish, the spiciness of merken, and the tender texture of quinoa. This recipe is inspired by traditional South American ceviches but enriched with quinoa for added nutrition. The salmon is marinated in lemon juice with merken and olive oil, acquiring a tangy flavor. The quinoa and mote salad, complemented by tomatoes and cilantro, makes the dish harmonious and balanced. An exquisite presentation with lettuce leaves and lemon dressing highlights the freshness and brightness of the flavor, making it an ideal choice for both a light dinner and special occasions. This dish not only pleases the eye but also offers unforgettable gastronomic experiences.
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Seaweed and salmon salad is a simple yet unusual dish that combines sea and earth flavors. Irish cuisine is known for its nutritious dishes, and this salad is no exception. Tender salmon is complemented by refreshing seaweed, creating a harmony of sea breeze and light saltiness. Rice adds softness to the salad and makes it more filling, while eggs add tenderness. The mayonnaise dressing binds the ingredients together, creating a pleasant balance of flavors. This salad is perfect for a light dinner or festive table, especially for seafood lovers.
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This exquisite Latin American recipe combines a richness of flavors and textures, creating a harmonious dish with subtle sea notes. Salmon coated with a crispy layer of kochayuyo seaweed and aromatic sage retains its juiciness and tender texture, while the light spiciness of merkén adds distinctive depth to the flavor. A side of roasted zucchini with a creamy sauce made from mote wheat grains, tomatoes, and goat cheese brings a soft creaminess and pleasant graininess. This dish reflects the culinary heritage of the region where seafood is paired with local grains and vegetables, creating a warm, rich taste. Perfect for festive dinners and gourmets who appreciate unusual combinations and texture balance.
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Mackerel and salmon ceviche is an exquisite dish rooted in Peruvian culinary traditions. It harmoniously combines the freshness of seafood with the spiciness of the marinade. The cold smoking of mackerel adds a rich aroma, while the tender salmon fillet balances the flavor with its softness. The secret to the dish's brightness lies in lime, which provides a refreshing tang, and cilantro that offers a light spiciness. Fried squid adds textural variety, while pickled red onion contributes a sweet note. This dish is perfect for both summer dinners and festive gatherings, awakening the appetite with its appealing appearance and rich taste.
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Ceviche made from lightly salted salmon is a vibrant embodiment of freshness and flavor in Peruvian cuisine. This recipe originates from the ancient traditions of Peru's coastal areas, where local fishermen prepared fresh fish by marinating it in citrus juices. Salmon, soft and tender, harmoniously pairs with creamy avocado and sweet mango, while the spiciness of jalapeño adds a mild kick. Sesame oil and seeds bring nutty notes, enriching the flavor. Serving with crackers adds textural contrast and transforms the dish into an ideal appetizer for a warm evening or friendly gathering. This ceviche impresses not only with its lightness but also with its ability to reveal a full palette of flavors in one bite.
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