Ceviche de Salmón with Aji Amarillo Leche de Tigre

Ceviche de Salmón with Aji Amarillo Leche de Tigre

INGREDIENTS & DIRECTIONS

• 1 lb sushi grade salmon, skin removed

• ¾ tbsp togarashi

• ½ tbsp caraway seed, toasted and crushed

• ½ tbsp cumin seed, toasted and crushed salt

• ½ cup yellow pepper, finely chopped

• ⅓ cup red onion, sliced thinly

• ⅓ cup pomegranate seeds

Aji amarillo leche de tigre, recipe below

Sweet potato crisp, recipe below 

Cut the salmon into 1x1cm cubes. Toss the salmon with the togarashi, caraway, cumin and salt. Gently fold in the pepper, onion and pomegranate seeds. 

Arrange the salmon mixture in a bowl. Top with ½ cup of leche de tigre and a bit of the sweet potato on top. Serve with a spork or fork and spoon!

Leche de Tigre (will make much more than you need, so feel free to freeze for additional uses!):

• 8 ½ cups fish stock

• 8 ½  cups lime juice

• 2 ½  cups red chili pepper

• 8 ⅓ cups cilantro

• ¾ cup garlic

• 3 ½  cups ginger

• 10 cups celery

• 1 ¼ cups dashi

• 1 ¾ cups fermented aji amarillo chili paste

• 6 tbsps salt

Combine all ingredients in a blender and blend until smooth. Strain through a fine mesh strainer and reserve until using.

Aji Amarillo Leche de Tigre:

• 4 cups leche de tigre

• ⅓ cup aji amarillo chili paste

• 1 ¾ tbsps dashi

• Mix all ingredients together.

Sweet Potato Crisp:

• 1 ½ cups finely shredded sweet potato

• Vegetable oil

Deep fry the sweet potato to golden brown on low heat, 280-300 F. When done, let it drain on paper.