One of my favorite autumn lunch recipes to serve is this beautiful Aji Amarillo Salmon Ceviche. This delicious and easy to prepare dish offers a mix of texture, flavor, color and a mouthwatering presentation. Perfect for a light lunch on the porch, or a great appetizer for your next dinner party. Here’s where I learned the recipe and where I order my salmon from Chile straight to my Hamptons front door at OSHEN.
Oshēn Salmon looks just as good in person as it does in the photos. Vibrant, delicious, and sustainably raised Atlantic salmon that has a perfect combination of healthy omega-3s (DHA & EPA). Guaranteed seven days fresher than your local retailer, and arrives straight to my front door! No hormones or heavy metals are included so you’re eating salmon and only salmon.
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, I made this recipe with freshly sourced salmon.
- Fresh Oshēn 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.)
- Yellow bell peppers
- Lime juice
- Yellow Ají paste
- Fresno chili pepper
- Orange juice
- Mango purée
- Red onions
- Serrano chili, thinly sliced
- Salt, to taste
Aji Amarillo Salmon Ceviche
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.
Pour the mixture into the bottom of a dish, and set your salmon on top of the Leche de Tigre.
Top with thinly sliced serrano chili, cucumber, onion, micro-cilantro, and salt to taste.
*Shop the Recipe: The One Night Stand (photo via OSHEN)