Salmon Ceviche with Kancha Corn and Sweet Potato

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

1. Tiger milk. In a blender, beat the fish broth, garlic, celery, chili, ginger, and white fish fillets until smooth.
2. 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.
3. 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.
4. 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!