Ladoga Whitefish Ceviche, Tangerine Dressing and Dried Raspberries

by Editorial Staff

A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.

Ingredients

  • Whitefish – 100 g
  • Lemon juice – 5 ml
  • Tangerine sauce – 20 g
  • Cilantro – 20 g
  • Ice – 10 g
  • Dried raspberries – 2 g
  • Daikon cress – 1 g
  • Sorrel cress – 1 g
  • Shallots – 3 g

Mandarin sauce:

  • Mandarin fresh – 100 ml
  • Vegetable oil – 20 ml
  • Honey – 10 g
  • Adjika – 10 g
  • Lemon juice – 5 ml

Directions

Mandarin sauce:

  1. Mix all the ingredients for the sauce in a blender.
  2. Stir thoroughly.

Cilantro dressing:

  1. Grind cilantro, ice, and cress daikon in a blender.

Ladoga whitefish ceviche, tangerine dressing, and dried raspberries:

  1. Soak whitefish fillets in saline solution.
  2. Cut into 1.5 cm cubes.
  3. Add lemon juice with chopped shallots, shake and marinate for 5 minutes.
  4. Then place the fish cubes on a plate and pour over the tangerine dressing.
  5. Drizzle with cilantro dressing and sprinkle with dried raspberry crumbs.
  6. Decorate the watercress with chard.

Enjoy your meal!

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