Quick fusion tacos with salmon 'ceviche', kimchi coleslaw, and pomegranate salsa - photo 1
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Quick fusion tacos with salmon 'ceviche', kimchi coleslaw, and pomegranate salsa

Fusion cuisine Main dishes 35 min Easy 4 wyświetleń ~61.42 PLN - (0)
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Description

A seasonal, quick, and impressive fusion dish combining Latin tacos with Asian fermentation accents and Scandinavian citrus freshness. Thinly sliced, very fresh salmon 'marinated' in lime and orange juice takes on a delicate, velvety texture (ceviche) in just a few to several minutes. Accompanied by a crunchy kimchi coleslaw (or a version without kimchi for a milder taste), a vibrant salsa with pomegranate seeds, and warm corn tortillas. This dish is perfect as a quick main course for a home gathering — it's colorful, contrasting (sour, salty, spicy, crunchy), and very photogenic.

Ingredients (14)

Servings:
4
  • Salmon fillet 400 g
  • Corn tortilla 8 szt.
  • Lime 3.6 szt.
  • Orange 1 szt.
  • Red onion 1 szt.
  • Olive oil 30 ml
  • Fresh cilantro 30 g
  • Chinese cabbage 200 g
  • Carrot 1.3 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Kimchi (optional) 100 g
  • Pomegranate seeds (optional) 100 g
  • Sesame (optional) 10 g
💰 Szacowany koszt dania: ~61.42 PLN (15.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish (ceviche)

1

Check the salmon fillet: it should be cool, have a fresh smell, and a uniform color. Remove the skin (if present) and cut the fish into very thin slices or small cubes with a side of about 1 cm. To do this: use a long, sharp knife, hold the knife at an angle of 20–30° and with one smooth motion, slice through the meat without sawing back and forth.

Ingredients: Salmon fillet
Use a sharp, long fish knife (e.g., a filleting knife). Cutting straight reduces the feeling of "rawness" and makes marinating easier. If the fillet has a dark bloodline, cut it out — it has a stronger flavor.
2

Squeeze the juice from the limes and oranges into a bowl (first roll the fruits on the countertop with your hand to extract the juice). Add 2 tablespoons of olive oil (about 20 g), 2 g of pepper, and 2 g of salt (2 pinches of pepper + 2 pinches of salt) to the juice. Mix with a fork. Place the chopped salmon into the marinade, add the thinly sliced half of the red onion (about 75 g), and gently mix to ensure each piece is coated with the juice. Set aside for 12–15 minutes at room temperature — the juice should slightly change the structure of the fish: the pieces will become less translucent and firmer.

Ingredients: Salmon fillet, Lime, Orange, Olive oil, Red onion, Salt, Black pepper
Use a glass or plastic bowl (not metal). If you are unsure about the freshness of the fish, marinate for a shorter time (5–8 min) or briefly sear after marinating (20–30 s on each side) in a hot pan.

Salsa and coleslaw

3

Prepare the salsa in a separate bowl: remove the seeds from the pomegranate (if using) by hitting the bottom of the halved fruit with a wooden spoon over the bowl. To the seeds, add the finely chopped remaining half of the red onion (about 75 g) and half of the chopped cilantro (about 15 g). Season with a pinch of salt (1 pinch) and 1 teaspoon of olive oil (about 5 g). Mix well.

Ingredients: Pomegranate seeds (optional), Red onion, Fresh cilantro, Olive oil, Salt
To remove the seeds from the pomegranate, use a large bowl and a wooden spoon; work over damp paper towels, as the juice can stain. If you don't have a pomegranate, use finely chopped tomato.
4

Coleslaw: finely shred the Chinese cabbage (use a sharp knife or mandoline) and grate the carrot on the large holes of a grater. Place the vegetables in a bowl, add 70 g of kimchi (if using; the rest can be served on the side) and 10 g of olive oil, along with the juice of 1/2 lime (about 30 g). Mix vigorously, taste, and season with salt if necessary. The coleslaw should be slightly moist, tangy-spicy, and crunchy.

Ingredients: Chinese cabbage, Carrot, Kimchi (optional), Lime, Olive oil, Salt
Use a large mixing bowl. If you don't have kimchi, season with 1 teaspoon of rice vinegar and a pinch of chili flakes.

Tortilla

5

Heat a skillet (preferably cast iron or non-stick) over medium heat. Place the tortilla without any fat and heat for 30–45 seconds until it starts to puff slightly and brown spots appear, flip and repeat on the other side. Keep covered with a cloth to remain soft. You can drizzle each tortilla with a bit of oil (the remaining 10 g) before serving and quickly fry it to make the edges slightly crispy.

Ingredients: Corn tortilla, Olive oil
The best pan is 26–28 cm in diameter. Use medium heat to warm it up — too high will burn the tortillas too quickly.

Assembly and serving

6

Assemble the tacos: in the center of each tortilla, place 60–70 g of salmon ceviche (use a spoon or tongs), add 2–3 tablespoons of kimchi coleslaw, top with 1–2 tablespoons of pomegranate salsa, and sprinkle with fresh cilantro. If using sesame, toast 10 g in a dry pan (1–2 minutes over medium heat, stirring) and sprinkle on top at the end. Serve immediately — the tortillas should be warm, and the fish chilled/slightly "cooked" in the juice.

Ingredients: Salmon fillet, Chinese cabbage, Carrot, Pomegranate seeds (optional), Kimchi (optional), Corn tortilla, Fresh cilantro, Sesame (optional)
Use kitchen tongs or a large spoon to serve. Make sure each taco has balance: fish + crunchy coleslaw + juicy salsa.

Final tips

7

Try one taco and season on the plate with extra salt, orange zest (if you like), a drizzle of oil, or freshly ground pepper. Serve with a wedge of lime for self-seasoning.

Ingredients: Lime, Orange, Olive oil, Black pepper, Salt
Serve immediately – ceviche tastes best within 30–60 minutes of preparation. If there are leftovers, store them in the refrigerator (see storage tips).

Fun Fact

💡

Ceviche originates from the coasts of Latin America and is traditionally made with fresh fish 'cooked' in citrus juice; the combination of ceviche with tortillas is a natural fusion of cultures – Latin America meets Asia through fermented additions like kimchi.

Best for

szybki obiad dla gości domowe spotkanie/zaproszenie na przekąski kolacja w zimowe dni gdy są świeże cytrusy

Tips

🍽️ Serving

Serve the tacos immediately after assembling, with lime wedges on the side. Prepare small bowls with toppings (extra kimchi, pomegranate seeds, sesame) so guests can season to their liking. For a milder version, omit the kimchi or use it in small amounts only.

🥡 Storage

Fish ceviche: store in the refrigerator in a tightly sealed container for a maximum of 24 hours; best consumed within a few hours. Kimchi coleslaw will stay fresh for 2–3 days. Store tortillas in the refrigerator in a plastic wrap and heat them in a pan before serving. If you are concerned about eating raw fish, quickly sear the pieces for 30 s–1 min on each side in a very hot pan after marinating.

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