Salmon Ceviche with Kancha Corn and Sweet Potato
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a Moscow restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Salmon fillet 100 g
- Salt 2 g
- Crushed black pepper 2 g
- Red onion 5 g
- Lemon juice 10 g
- Lime juice 10 g
- Baked sweet potato 30 g
- Champignon 1 pc.
- Kancha corn 4 g
- Ceviche sauce 50 g
Ingredients for the sauce:
- Tiger milk 350 g
- Rocoto sauce 40 g
- Lime juice 6 g
- Salt 3 g
Ingredients for rocoto sauce:
- Red rocoto pepper without seeds 150 g
- Garlic 35 g
- Red onion 100 g
- Salt 1 g
- Crushed black pepper 1 g
Ingredients for tiger milk:
- Fish broth 700 g
- Whitefish fillet 100 g
- Ginger 20 g
- Chile 10 g
- Garlic 5 g
- Celery 50 g
- Salt 2 g
- Crushed black pepper 2 g
- Ground white pepper 1 g
Directions
- Tiger milk. In a blender, beat the fish broth, garlic, celery, chili, ginger, and white fish fillets until smooth.
- Rocoto sauce. Chop chili pepper, garlic, red onion at random, blanch in salted water (100 ml), then beat in a blender until smooth in the same water in which you blanched.
- Ceviche. Cut salmon fillet into cubes, marinate in lemon and lime juice, add ceviche sauce and marinate
10 minutes. Add the red onion, chopped with feathers, mix. - Cut a thin slice from the champignon cap, fry the corn in a dry frying pan. Put marinated salmon in sauce on a plate, add corn, garnish with baked sweet potatoes,
champignon slice
and a sprig of cilantro.
Enjoy your meal!
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