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! MORE + LESS -

Ingredients

ozs white fish, in chunks

1 1/2

cups fish broth

cup lime juice

tablespoon ají amarillo paste

celery branch, chopped

tablespoon chopped garlic

tablespoon chopped ginger

tablespoons chopped red onion

Salt and pepper, to taste

tablespoons half and half

lb salmon filet

ripe avocado

tablespoon black sesame seeds

Arugula

Edible flowers to garnish

Directions

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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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

More About 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!