Meal Type
EntreeCooking Time
Less than an hourIngredients
-
Fresh Oshēn Salmon
-
Yellow bell peppers
-
Celery
-
Garlic
-
Cilantro
-
Lime juice
-
Habanero
-
Yellow Ají paste
-
Fresno chili pepper
-
Orange juice
-
Mango purée
-
Red onions
-
Cucumber
-
Serrano chili, thinly sliced
-
Salt, to taste
Preparation
Acclaimed chef Richard Sandoval and his team at Toro Toro make some of the best ceviche in Miami. Check out one of his best-selling recipes below for Aji Amarillo Salmon Ceviche. It’s sure to delight your friends and family, featuring a bounty of fresh vegetables and flavorful spices.
Pro tip: Instead of using tuna, try this recipe with freshly sourced salmon. Don’t forget to cure your fish too, which can be done in advance by combining equal parts sea salt and sugar in a bowl. Add the salmon into a shallow dish, with the curing mix, and place in the fridge for up to 24 hours.
Aji Amarillo Salmon Ceviche
Step 1
Create the yellow Leche de Tigre by blending the celery, garlic, cilantro, lime juice, habanero, yellow bell pepper, yellow ají paste, Fresno chili pepper, orange juice, and mango puree.
Step 2
Pour the mixture into the bottom of a dish, and set your salmon on top of the Leche de Tigre.
Step 3
Top with thinly sliced serrano chili, cucumber, onion, micro-cilantro, and salt to taste.
