Usuba
Salmon Ceviche with Ponzu Sauce
A delicate Japanese dish featuring marinated salmon, citrus sauce, and fresh vegetables. The salmon is prepared in an acidic environment without heat treatment, acquiring a tender texture. Ponzu sauce — an aromatic blend of soy sauce, mirin, and citrus juice — highlights the flavor of the fish.
- Total
- 55 min
- Standard serving
- 584.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
For ponzu sauce, squeeze juice from oranges and lemons. Mix the juice with soy sauce, mirin, and mitsukan. Add tuna flakes and orange and lemon zest.
- 2
Step 2
Pour the sauce into a container and let it infuse in the refrigerator for a day. After that, strain it through a sieve.
- 3
Step 3
Cut the salmon into thin slices and arrange them randomly on a deep plate.
- 4
Step 4
Cut the orange flesh into small cubes and add to the salmon.
- 5
Step 5
Garnish the dish with sliced cherry tomatoes and arugula. Drizzle with olive oil and ponzu sauce.
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