Ingredients
Scale
- ¾ lb. very fresh salmon (340g)
- ½ cup lime juice (about 4 limes)
- 2 tablespoons orange juice (juice of ½ orange)
- 3 cloves garlic (10g)
- Small handful of cilantro stems (30g)
- ¼ cup ají amarillo paste*
- 1 pickled ají limo pepper*
- 1 small knob of minced ginger (20-25g)
- Kosher salt to taste
- Cilantro leaves
- Sweet potato slices – about ¼” – poached or baked
- ¾ cup Peruvian white corn (Choclo) or hominy boiled “al dente”*
- Thin sliced or finely chopped red onion
- Fine diced serrano pepper
- ½ cup Canchita corn*
- 1 tablespoon neutral oil for the Canchitas
- 1 teaspoon kosher salt
Instructions
- Wash and dry the salmon filet, refrigerate to firm up.
- Blend lime juice, orange juice, garlic, cilantro stems, ají amarillo paste, pickled ají limo, ginger, and salt until creamy.
- Slice salmon into thin strips, arrange on a plate, and drizzle with ají cream.
- Chill for 30-40 minutes for flavors to meld.
- Garnish with cilantro, sweet potato, red onion, and serrano pepper. Serve chilled.
Notes
Use exceptionally fresh salmon for the best flavor.
Allow the dish to rest in the refrigerator to enhance flavors.
Adjust ají amarillo paste based on your heat preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Chill/Blend
- Cuisine: Peruvian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 30
- Cholesterol: 75