Summer meals are not about complex flavours and more about letting a selection of fresh ingredients shine.
The warmer months embrace a season that encourages spontaneity, meals thrown together from market finds, herbs snipped from the garden, and seafood kissed by flame. The beauty of summer meals lies in the balance: vibrant colours, contrasting textures, and flavours that feel both comforting and invigorating. From sun-drenched brunches to twilight dinners under the stars, these dishes invite connection, conversation, and a slower pace. And we have a selection of recipes that are not just meals, they are experiences that capture the essence of your favourite restaurants at home, and usher in the easy, breezy and laid back vibes of summer living.
A vibrant Latin American restaurant located on the 29th and 30th floors of The First Collection hotel in Jumeirah Village Circle, Santè Ria is known for its bold flavours and lively atmosphere. The sky high venue offers diners a fusion of South American cuisines, from the street food of Brazil to the hearty dishes of Peru and the spice-laced staples of Mexico.
Halibut Citric Ceviche
This recipe brings a vibrant showcase of Nikkei cuisine, blending Japanese technique with Latin American zest.
Thinly sliced halibut fillet serves as the delicate base, layered with three bold sauces: a bright, spicy citric blend featuring yuzu, orange, and habanero; a zesty, aromatic tiger milk infused with lime, ginger, and halibut essence; and a tropical Nikkei passion fruit dressing that’s sweet, tangy, and silky from emulsified corn oil. Each sauce adds depth, acidity, and complexity, creating a dynamic flavour profile that’s both refreshing and intense.
Ingredients for Halibut Citric Ceviche:
- 100g of Halibut fillet
- 42g of homemade citric sauce (recipe & ingredients below)
- 30g of homemade Tiger milk (recipe & ingredients below)
- 30g of Nikkei passion fruit sauce (recipe & ingredients below)
Ingredients for Garnish:
- 7g of white onion, finely chopped
- 2g of holland chilli
- 6g of cucumber, finely chopped
- Sliced spring onion
- Crispy purple potato
- Coriander
Ingredients for Citric Sauce:
- 20g of orange juice
- 5g of tamarind
- 10g of yuzu
- 6g of celery
- 5g of coriander
- 1g of habanero chilli
- 1g of salt
- 1g of Xanthan gum
Ingredients for Tiger Milk:
- 30g of halibut fish
- 17g of celery
- 2g of ginger
- 7g of red onion
- 7g of coriander
- 50g of lime juice
- cold water
- 3g of salt
- 1g of black pepper
Ingredients for Nikkei passion fruit sauce:
- 125g of passionfruit puree
- 75g of white sugar
- 2g of garlic
- 3g of white onion
- 62g of corn oil
Preparation Method:
- Halibut Fllet: Cut into thin sashimi-style slices and set aside
- Citric Sauce: Blend all the ingredients together and reserve
- Tiger Milk: Place the celery, ginger, red onion, garlic, lime juice, cold water, salt and black pepper blend it altogether and strain
- After straining add in the coriander and blend again for 30 seconds, strain again and add salt to taste
- Nikkei passionfruit sauce: Blend sugar, passion fruit puree, garlic, white onion in a blender and gently add in oil in a thread form to obtain dressing texture
- Vegetables: Cut the vegetables into very small and perfect squares reserve
- Spring Onion: Cut the spring onion into very fine Julians and then add them to water with ice, leave it in the chiller for 3 hours and remove from the ice
- Crisp purple potato: Cut the purple potato into very fine Julians and then add them to water with ice, leave it in the chiller for 3 hours and remove from the ice, after fried at 160 degrees Celsius
How to Serve:
- Add halibut slices into a wide, shallow boawl
- Pour citric sauce around the edges of the halibut
- Add tigers milk
- Dot the Nikkei passion fruit sauce around the bowl
- Add chopped vegetables on top of the halibut
- Finally, add crispy purple potato and spring onion
- Enjoy!
Santè Ria Restaurant at The First Collection Jumeirah Village Circle, Dubai, UAE
@santeriadubai
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