Traditional Ceviche (Inspired by the products of Peru)
Recipe by Ivan Tarazona
Executive chef and owner of Celestin, Toronto
Ingredients:
8 oz fish (fluke)
2 1/2 limes (squeezed)
1 tsp aji amarillo
1/4 tsp garlic (chopped)
to taste salt
1 red onion (thinly sliced)
1/2 tsp coriander (chopped)
1 tbsp cancha (dried toasted corn kernels from Peru)
Method:
Cut the fluke into 1/2-cm thick strips and place it into in a mixing bowl
Pour lime juice and aji amarillo on top of fluke, add garlic, season with salt to taste and mix well
Let marinate in bowl for approximately two minutes
Add onion and coriander
Serve in bowl and sprinkle with cooked cancha
Yield: One serving
Yield: One serving
Modern Salmon Ceviche (Inspired by the Japanese Peruvian community)
Recipe by Ivan Tarazona
Executive chef and owner of Celestin, Toronto
2 limes (squeezed)
2 tbsp grapefruit juice (fresh)
1/4 tsp aji rocotto
1 tsp soy sauce
4 oz salmon (cut in 1 1/2 cm cubes)
To taste grapefruit segments
To taste wasabi roe
To taste red onions (pickled or cured in lime juice)
1/2 avocado
Method:
Mix lime and grapefruit juice, aji rocotto and soy sauce in a bowl and stir with a fork until mixture is combined properly
Cube the salmon, and let it marinate in the lime/soy mixture for approximately six to eight minutes
Remove the salmon and place it on a plate with a paper towel to remove excess liquid
Place salmon on a plate, then place one piece of grapefruit segment on top of each salmon, a tiny bit of wasabi roe on top of the grapefruit and one round of cured onion on top of that
Garnish with avocado slices or cubes
Yield: One serving
