Salmon Ceviche with Shiso Sauce and Kumquat
Main Dishes • Author's
Description
This recipe was shared by chef John Smith from a popular American restaurant.
Ingredients
- Salmon 10 oz
- Shiso Leaves 5 oz
- Avocado 0 oz
- Kumquat 5 oz
- Shallot 0 oz
- Tobiko Caviar 0 oz
- Toasted Sesame 0 oz
- Sprout Mix 0 oz
- Olive Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Dashi powder 0 fl oz
- Soy Sauce 0 fl oz
- Honey 0 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.
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