Usuba
Salmon Ceviche with Passion Fruit
A fresh dish of raw fish with a spicy and fruity flavor. Salmon is marinated in lime juice, mixed with a tangy passion fruit sauce with vegetables and spices. Served chilled as an appetizer or a light main course.
- Total
- 30 min
- Standard serving
- 297.5 g
Ingredients
Total 14- Salmon Fillet
150 g≈ 2 slice - Celery stalk
6.5 g≈ 2.5 tsp - Garlic
1.5 g≈ 1/2 clove - Chili pepper
2.5 g≈ 1/4 pcs - Red onion
19.5 g≈ 2/3 slice - Cilantro
3 g≈ 1 sprig - Lime juice
25 ml≈ 1.5 tbsp - Sea bass fillet
12.5 g - Passion fruit pulp
62.5 g≈ 4 tbsp - Mint
2.25 g≈ 2 tsp - Sugar
9 g≈ 2 tsp - Ginger
1.25 g≈ 1/4 slice - Lime
to taste - Salt
to taste
Instructions
- 1
Step 1
Cut the salmon into large cubes and refrigerate.
- 2
Step 2
Mix sea bass fillet with celery stem, ginger, minced garlic clove, cilantro stems (save leaves for serving), half of chili pepper and onion, chopped arbitrarily. Pour lime juice over, salt, mix and let sit for 15 minutes.
- 3
Step 3
Add 75 ml of water and a few ice cubes to the vegetables. Blend until smooth, season to taste with salt, and strain through a sieve. This is "tiger's milk".
- 4
Step 4
Place passion fruit pulp, mint, sugar and a piece of ginger in a saucepan, pour in 100 ml of water and bring to a boil. Cool, blend slightly with a blender if necessary, but avoid touching the seeds. Strain the sauce through a sieve.
- 5
Step 5
Mix passion fruit sauce and "tiger milk" until smooth.
- 6
Step 6
Add a little lime juice, cilantro leaves, chili pepper rings, minced garlic and salt to the chilled salmon. Pour in the sauce, mix and serve immediately.
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