Salmon & Tangerine Ceviche

1h 40m

This recipe is my take on ceviche with a fatty fish and a local source of acidity, which is also very healthy. It is quite simple yet savory and just needs some good quality ingredients.

The salmon & tangerine ceviche works as the perfect appetizer for a summer night dinner, and you can pair it up with some plantain chips and refreshing cocktails.

I was inspired to create this dish while working in Paris at Le Chateaubriand, where we served a delicious ceviche as an appetizer.

Thinly slice 1 small onion. Transfer to a mortar
Thinly slice the base end of 1 stalk of lemongrass. Transfer to the mortar
Thinly slice ½ of a red chili. Transfer to the mortar
Add 1 pinch of salt
Grind with the pestle until the juices are released
Halve 2 tangerines and juice them
Strain the tangerine juice into the mortar and mix
Add ½ cup of sea buckthorn juice and mix it
Refrigerate for 1h to infuse the flavors. Strain it, pressing to get all the liquid. The tangerine & sea buckthorn ceviche marinade is ready
Slice 1 small salmon filet into 5 mm thick slices. Carefully place them on a tray
Season with flaky salt to taste
Peel, trim, and thinly slice ¼ cup of daikon radish
Carefully transfer the salmon slices to a plating dish, with the salted side facing down
Season with flaky salt to taste
Dress the salmon with the Tangerine & Sea Buckthorn Ceviche Marinade to taste
Top with the daikon radish, making sure there is at least one slice on each slice of the fish. Repeat it with the thinly sliced shallot
Evenly top with tangerine wedges and add more ceviche marinade to taste
Drizzle chili oil to taste over the marinade. Gently mix to disperse the oil
Garnish with cress sprouts to taste. The salmon & tangerine ceviche is ready
Enjoy! This is a very refreshing dish, perfect for sharing with your loved ones!