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Salmon ceviche with yellow ají and cancha corn
Serves 4 Starters and mains
Ingredients
- 5tbsp yellow ají paste
- 150g cooked cancha corn kernels
- fine sea salt
- 400g very fresh skinless salmon fillet, pin-boned
- chives, dill and green mustard leaves, roughly chopped, to garnish
Tiger's milk
- 100g celery, roughly chopped
- 100g onion, roughly chopped
- 2 garlic cloves, peeled but left whole
- 3cm piece of fresh root ginger, peeled
- 2tbsp fine sea salt (and some some extra to season)
- 1tsp sugar
- 100g coriander stems
- juice of 1kg limes (you need about 150ml lime juice)
- 30g very fresh skinless white fish fillet
- 200g ice cubes
- 1tbsp deseeded and finely chopped ají limo chili or pickled jalapeno pepper
Method
For the tiger’s milk:
Place the celery, onion, garlic, ginger, salt and sugar in a blender and blend until puréed. Add the coriander stems to the purée, the leave to marinate in the refrigerate for 1 hour before removing and discarding the coriander. Cover tightly and refrigerate until ready to use in the preparation of tiger’s milk.
Add the lime juice, 4 tbsp of the tiger’s milk base, fish and ice cubes to a blender and blend for 1 minute.
Strain through a fine-mesh sieve into a non-reactive bowl. Adjust the seasoning with salt and add the chilli.
Cover and refrigerate for 5 minutes before using.
Put the tiger’s milk in a blender with the yellow ají paste and blend for 3 minutes. Pass through a fine-mesh sieve and adjust the seasoning adding more salt if necessary. Cover and
set aside in the refrigerator.
Crush the cooked corn kernels with a mallet, then set aside for the garnish.
Cut the salmon into 2cm cubes. Place the salmon cubes in a deep plate or a wide bowl and pour the tiger’s milk mixture over the salmon to dress it.
Garnish with the crushed corn kernels and herbs.
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