Sponsored by Frøya Salmon
Salmon Ceviche with leche de tigre -Peruvian pleasure!
This dish sends your taste buds to a party!
Ingredients
Salmon Ceviche
- 350 gram Frøya Mid loin
- 0,5 pcs red onion
- 1 pcs sweet potato
- 2 dl deep-fried corn
- 1 pinch fresh coriander
- 0,3 pcs habanero chili
Leche de tigre
- 6 pcs lime
- 25 gram fresh ginger
- 3 cloves garlic
- 0,3 pcs habanero chili
- 1 handful fresh coriander
- 1 pcs celery sticks
- 1 pcs shallots
- 1 tsp water
For me, the perfect Ceviche is served with leche de tigre. Leche de tigre means tiger milk and is a marinade with lots of flavor and nutrition. In Peru, this is one of the most famous dishes and they should be both good for health and known for the perfect "the day after" dish. The dish is full of flavor and really sends the taste buds to a party.
Step 1
Start by making the "tiger milk", leche de tigre. Find a blender and add all the ingredients. Run to a smooth mass and strain off. I have made a video that shows the whole process here.
Step 2
Cut the salmon into cubes of about 1.5 x 1.5 cm and place in a bowl. Pour over the "tiger milk" and leave for 10 minutes.
Step 3
Cut the sweet potatoes into cubes and fry for a few minutes in a pan. Pour on some water and put on a lid. The potatoes are ready in 5-10 minutes depending on the heat. Transfer to a bowl. Cut fine strips of red onion and add a little ice water. This causes the onion to lose some of its "stitch" and become crispier.
Step 4
Mix the sweet potato and red onion together with the salmon and mix together. Place on a plate and sprinkle with a little more fresh chili, coriander and crispy corn. Now this delicious Peruvian Ceviche is ready to be served. Good luck.
