Hot Salmon Ceviche recipe by Patricia Roig, Head Chef at Lima Floral

Patricia Roig

Patricia Roig

7th September 2018

Hot Salmon Ceviche recipe by Patricia Roig, Head Chef at Lima Floral

Hot Salmon Ceviche recipe by Patricia Roig, Head Chef at Lima Floral

Ingredients

  • Tiger's milk base 50g ginger (root) 500ml lime juice (sieved) 500ml water ½ onion 1 clove garlic 2 sticks celery 20 grams coriander 2 aji limon chillies
  • Salmon & Hot Tiger’s Milk 600g salmon, skin off 240ml tiger milk base 240ml prawn stock 80g double cream 25g butter
  • Mash potato 500g Potato 150ml Milk 25g Aji Amarillo paste 50g Butter
  • Sweetcorn tuille 400g Sweetcorn 200g Choclo 200ml Milk 30g Aji Amarillo paste 50g Onion 2 cloves Garlic 50g Sugar 25ml Vinegar
  • To serve 2 radishes

Method

To begin with, make the tuille. Slow cook the garlic and onions until they are soft, then add the aji amarillo paste and cook out. • Add the sweetcorn and choclo then cover with the milk. • Leave it to cook on a low heat and after 20 minutes take off the heat. • Add the salt, sugar and vinegar and blend until the mixture is a smooth puree. • Spread the mixture into 5cm circles on a silpat-mat. • Dehydrate the tuilles at 65’C for about for 4 hours until dry and crispy.
• Then move on to making the tiger’s milk by washing and then chopping the ginger, onion, garlic, celery, chillies and coriander. • Blend all the chopped ingredients with the water and sieved lime juice, and pass through a fine chinois. • Add seasoning if needed and set aside in the fridge. • Next, cut the salmon into 30g cubes and sear in a very hot pan. The aim is to have the salmon crispy on the outside and raw on the inside. • To make the mashed potato, boil the potatoes until cooked. • Drain and then mash, adding the milk, aji Amarillo paste and butter. • Once mashed, beat the potato mixture until smooth. • To make the hot tiger's milk, add the the tiger’s milk base with the prawn stock into a pan on a medium heat to warm. • Then, add the double cream and butter until the mixture is emulsified and smooth. • To assemble the dish, spread the potato onto a plate and then place the salmon on top. • Pour on the hot tiger’s milk and add the sliced radishes on top to give some freshness and crunch. • Finish the dish with the sweetcorn tuille which will add a sweet element to cut through the acidity of the tiger’s milk.

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