A Peruvian-Japanese appetizer where raw salmon is thinly sliced, marinated in a citrus, soy sauce, and aji amarillo Leche de Tigre, served with minced red onion and fresh chives.
Ingredients
- 300 g fresh sashimi-quality salmon
- 80 ml lime juice
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp aji amarillo paste
- 15 g fresh ginger
- 1 piece red onion
- 0.5 bunches chives
- 1 tsp neutral oil
- to taste salt
- to taste ground white pepper
Method
- Place the salmon in the freezer for 10 minutes to make slicing easier. Slice it very thinly on a bias into strips about 3 mm thick. Arrange the slices in a rosette or herringbone pattern on two cold serving plates.
- Peel and finely grate the ginger. Squeeze the lime juice. In a bowl, whisk together the lime juice, soy sauce, mirin, aji amarillo paste, grated ginger, neutral oil, a pinch of salt, and white pepper. Whisk well. Taste and adjust the sweet-salty balance.
- Halve the red onion, then cut into thin half-moons. Place them in a bowl of ice-cold water for 5 minutes to mellow their bite, then drain and pat dry.
- Pour the marinade (leche de tigre) over the salmon slices, coating each piece well. Let rest for 2 minutes at room temperature (no longer, the flesh should remain pearlescent).
- Scatter the drained red onion rings over the fish. Snip the chives into small pieces and sprinkle generously. Serve immediately, without waiting.
Nutrition
Per serving
- Energy
- 376.4 kcal
- Protein
- 31.77 g
- Carbohydrate
- 6.8 g
- Fat
- 22.22 g
- Fibre
- 0.91 g
- Calcium
- 26.48 mg
- Iron
- 0.87 mg
- Magnesium
- 82.37 mg