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Salmon Ceviche with Avocado and Leche de Tigre

Prep 30 min
Total 45 min
Ingredients 15
Servings 2

The popularity of ceviche, one of Peru’s signature dishes, has spread well beyond the country’s borders for several years. Worldwide popularity has benefitted ceviche, as new creative versions emerge every day. The classic recipe contains five ingredients: fish, lime, salt, ají and onion. This time I bring you a sophisticated salmon ceviche, inspired by another dish I tried long ago. I make it with leche de tigre (tiger’s milk), using half and half milk to make it creamier. I then cover the salmon with this sauce and serve it with avocados. The result is a tasty creation worthy of any table, especially during the summer season. Buen provecho!

Ingredients

8 ozs white fish, in chunks
1 1/2 cups fish broth
1 cup lime juice
1 tablespoon ají amarillo paste
1 celery branch, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons chopped red onion
Salt and pepper, to taste
2 tablespoons half and half
1 lb salmon filet
1 ripe avocado
1 tablespoon black sesame seeds
Arugula
Edible flowers to garnish

Directions

1

To prepare leche de tigre, mix in a blender white fish, fish broth, lime juice, ají amarillo paste, celery, garlic, ginger, onion, salt and pepper. Process in high speed.
2

Pass on to a large bowl and add half & half. Cover it and put in the refrigerator.
3

Meanwhile, add salt and pepper to the salmon. Cook in a saucepan over medium heat, until it changes color, about 2 minutes per side. Pass on to a chopping board and let it reach room temperature. Cut in thin pieces.
4

Peel the avocado and slice in thin pieces.
5

In a plate, place the salmon, alternating with the avocado. Cover that with tiger’s milk and sprinkle with sesame seeds.
6

Garnish with arugula and edible flowers and serve right away.

You can serve this dish with sweet potato or yucca.
If you want a traditional presentation, cut the salmon in smaller chunks before mixing with tiger’s milk.
If you want a spicier version, increase the amount of ají amarillo.

No nutrition information available for this recipe

The popularity of ceviche, one of Peru’s signature dishes, has spread well beyond the country’s borders for several years. Worldwide popularity has benefitted ceviche, as new creative versions emerge every day. The classic recipe contains five ingredients: fish, lime, salt, ají and onion. This time I bring you a sophisticated salmon ceviche, inspired by another dish I tried long ago. I make it with leche de tigre (tiger’s milk), using half and half milk to make it creamier. I then cover the salmon with this sauce and serve it with avocados. The result is a tasty creation worthy of any table, especially during the summer season. Buen provecho!