Main ingredients 🥩
Norwegian salmonYuzu ponzuVinegarAlluloseLimeGreen onionCheongyang chiliRadishMinced garlicRed onionDillCapersExtra virgin olive oil
Striker Chef Salmon Ceviche
A refreshing fine-dining style salmon salad with a fragrant yuzu ponzu dressing and zesty vegetables.
🙋 Recommended for
- ⭐ Those who want to enjoy salmon sashimi or smoked salmon as a unique and refreshing salad.
- ⭐ Those who need a visually appealing appetizer to stimulate the appetite when hosting guests.
Ingredients needed 🛒2 servings
- Norwegian salmon, 1 pack
- Yuzu ponzu, 3 tablespoons
- Vinegar, 3 tablespoons
- Allulose, 3 tablespoons
- Lime, 1/2
- Green onion, 1/2 stalk
- Cheongyang chili, 1
- Winter radish, a little
- Minced garlic, 1 tablespoon
- Red onion, 1/4
- Dill, a little
- Capers, 8-10
- Extra virgin olive oil, 1 drizzle
Recipe 🍳
- In a bowl, combine yuzu ponzu, vinegar, and allulose in a 1:1:1 ratio (3 tablespoons each) and mix well to create the base sauce.
- Add lime zest grated from 1/2 lime and its juice to the sauce for added freshness.
- Finely chop the white parts of the green onion and the Cheongyang chili, and add them to the dressing. Let them marinate slightly in the acidic dressing.
- Add grated radish and its juice to the sauce for a cooling effect, then mix in 1 tablespoon of minced garlic to complete the special dressing.
- Slice the fresh salmon into bite-sized pieces of uniform thickness.
- Thinly slice the red onion into half-moons, and julienne the green parts of the green onion lengthwise for volume.
- Arrange the sliced salmon beautifully on a large plate. Scatter the sliced red onion, julienned green onion, capers, and dill naturally over the salmon.
- Drizzle the prepared special yuzu dressing (including solids and liquid) evenly over the salmon. Finish with a light drizzle of extra virgin olive oil.
- Mix yuzu ponzu, vinegar, and allulose in a 1:1:1 ratio, and add lime zest and juice.
- Mix finely chopped green onion, Cheongyang chili, grated radish, and minced garlic to make the special dressing.
- Arrange salmon on a plate, top with red onion, julienned green onion, capers, and dill.
- Drizzle the prepared dressing evenly and finish with olive oil.
Cooking tips 💡
- When making the sauce, adding the chopped green onion and chili first allows their spiciness to be slightly mellowed by the acidity, making them fragrant and tender like pickles.
- When eating a piece of salmon, the best balance is achieved by combining it with a caper, a slice of red onion, and dill all at once.
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