Salmon Ceviche with Sweet Potato Pure
by Editorial Staff
Ceviche is a very old dish, dating back at least 2 thousand years. It was first prepared in Peru. The ceviche recipe is based on fresh fish marinated in citrus juice. Various sources claim that ceviche was consumed along the entire Peruvian coast about 2 thousand years ago. The Incas made this dish with salt, hot pepper, sour orange, and onion. Today, like many popular dishes, ceviche has so many varieties that it’s hard to count.
Ingredients
- Salmon – 100 g
- Red onion – 15 g
- Avocado – 30 g
- Cilantro – 2 g
- Chile – 2 g
- Olive oil – 2 g
- Salt and pepper
- Sweet potato puree (50 g per serving)
Sauce (60 g per serving):
- Soy sauce – 50 g
- Lime juice – 50 g
- Ginger root – 10 g
- White onions – 10 g
- Garlic – 10 g
- Chili pepper – 10 g
- Sugar syrup – 40 g
Directions
- Sauce preparation: Chop white onion, ginger root, chili, and garlic. Toss in lime juice, sugar syrup, and soy sauce. Strain.
Sweet potato puree: Bake sweet potatoes in the oven at 180 degrees for 40 minutes. Punch in a blender. Strain. - Dice the salmon and marinate in the sauce for 5-7 minutes. Then cut the avocado into cubes. Cut the chili into rings. Disassemble the cilantro into leaves. Cut the onion into thin half-rings.
- Mix prepared ingredients with olive oil, salt, and pepper. Add the sauce to the salmon and top with the sweet potato puree.
Enjoy your meal!
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