Salmon Ceviche with Shiso Sauce and Kumquat
Main Dishes | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
7
Description
This recipe was shared by chef John Smith from a popular American restaurant.
Ingredients
- Salmon - 12.3 oz
- Shiso Leaves - 3.9 oz
- Avocado - 2.5 oz
- Kumquat - 4.6 oz
- Shallot - 0.2 oz
- Tobiko Caviar - 1.2 oz
- Toasted Sesame - 0.2 oz
- Sprout Mix - 0.1 oz
- Olive Oil - 1 fl oz
- Vegetable Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Dashi powder - 1 fl oz
- Soy Sauce - 0 fl oz
- Honey - 1.1 oz
- Xanthan - 0 oz
Step by Step guide
Step 1
Make the sauce. To do this, blend the shiso, lemon juice, dashi broth, soy sauce, honey, and xanthan until smooth. Then, carefully combine with olive oil and vegetable oil.
Step 2
Slice the salmon, arrange it on a plate, and drizzle with sauce.
Step 3
Slice the kumquat into rounds and arrange them on the fish.
Step 4
Slice the avocado and arrange the pieces alongside.
Step 5
Sprinkle with chopped scallions, garnish with tobiko and sesame seeds. Add seasonal greens for decoration.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.