Salmon ceviche with shiso sauce and kumquat

Name: Salmon ceviche with shiso sauce and kumquat
Total time: 20 min
Yield: 7
Ingredients: Salmon 350 g; Shiso (perilla) leaves 110 g; Avocado 70 g; Kumquat 130 g; Chives (ciboulette) 7 g; Tobiko (flying fish roe) 35 g; White sesame seeds 7 g; Sprout mix 4 g; Extra virgin olive oil 50 ml; Vegetable oil 50 ml; Lemon juice 10 ml; Dashi stock 50 ml; Soy sauce 5 ml; Honey 30 g; Xanthan gum 0.20000000298023224 g

7 servings

20 minutes

The recipe was shared by the chef of the bar "Kotelnaya" Dmitry Pogorelov.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

269.6

kcal

12.4g

grams

19.8g

grams

9.6g

grams

Ingredients

7servings

Salmon

350

g

Shiso (perilla) leaves

110

g

Avocado

70

g

Kumquat

130

g

Chives (ciboulette)

7

g

Tobiko (flying fish roe)

35

g

White sesame seeds

7

g

Sprout mix

4

g

Extra virgin olive oil

50

ml

Vegetable oil

50

ml

Lemon juice

10

ml

Dashi stock

50

ml

Soy sauce

5

ml

Honey

30

g

Xanthan gum

0

g

Cooking steps

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.
Required ingredients:
1. Shiso (perilla) leaves: 110 g
2. Lemon juice: 10 ml
3. Dashi stock: 50 ml
4. Soy sauce: 5 ml
5. Honey: 30 g
6. Xanthan gum: 0 g
7. Extra virgin olive oil: 50 ml
8. Vegetable oil: 50 ml

2
Slice the salmon, place it on a plate, and drizzle with sauce.
Required ingredients:
1. Salmon: 350 g

3
Slice the kumquat into rounds and arrange them on the fish.
Required ingredients:
1. Kumquat: 130 g

4
Slice the avocado and place it nearby.
Required ingredients:
1. Avocado: 70 g

5
Sprinkle with chopped green onion, garnish with tobiko and sesame. Add seasonal green leaves.
Required ingredients:
1. Chives (ciboulette): 7 g
2. Tobiko (flying fish roe): 35 g
3. White sesame seeds: 7 g
4. Sprout mix: 4 g

Salmon ceviche with shiso sauce and kumquat

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