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:
- Mix all the ingredients for the sauce in a blender.
- Stir thoroughly.
Cilantro dressing:
- Grind cilantro, ice, and cress daikon in a blender.
Ladoga whitefish ceviche, tangerine dressing, and dried raspberries:
- Soak whitefish fillets in saline solution.
- Cut into 1.5 cm cubes.
- Add lemon juice with chopped shallots, shake and marinate for 5 minutes.
- Then place the fish cubes on a plate and pour over the tangerine dressing.
- Drizzle with cilantro dressing and sprinkle with dried raspberry crumbs.
- Decorate the watercress with chard.
Enjoy your meal!
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