Verlasso Salmon Ceviche

Step 1

Blend the base: Place all ingredients except the cilantro stems in a blender and blend until smooth, creating a purée consistency.

‍

Step 2

Infuse with cilantro: Add the cilantro stems to the purée and marinate in the refrigerator for 1 hour. After marinating, remove and discard the cilantro.

‍

Step 3

Store: Cover tightly and refrigerate until ready to use. The sauce can be prepared in advance and kept chilled for up to 2 days.

‍

Step 1

Blend the sauce: In a blender, combine the ceviche sauce base, lime juice, rocoto paste, ice cubes, and fish. Blend on high speed for about 1 minute, until smooth and emulsified.

‍

Step 2

Strain and season: Pass the mixture through a fine-mesh strainer into a nonreactive bowl. Season with salt to taste.

‍

Step 3

Chill: Cover and refrigerate for at least 5 minutes before using. Serve cold as the flavorful foundation for ceviche.

Step 1

Prepare the ceviche sauce: Place the ceviche sauce and yellow chili paste in a blender. Blend for 3 minutes until fully incorporated. Strain through a fine-mesh strainer and adjust seasoning with salt if needed. Cover and refrigerate until ready to use.

‍

Step 2

Prepare the salmon: Dice the Verlasso salmon into medium-sized cubes and keep refrigerated below 40°F (4.4°C) until assembly.

‍

Step 3

Pop the corn: Line a mixing bowl with paper towels. In a saucepan, heat olive oil over medium-high heat to 356°F (180°C). Add the corn kernels, cover with a lid, and allow them to pop—similar to popcorn. Watch carefully to avoid burning. Transfer the popped kernels to the prepared bowl, season with sea salt, and reserve for plating.

‍

Step 4

Prepare the garnishes: Dice the avocado and reserve in a container with water and lemon juice to prevent oxidation. Julienne the red onion and set aside.

‍

Step 5

Assemble the ceviche: In a mixing bowl, combine the ceviche sauce, avocado, and onion. Add the diced salmon and fold gently to coat evenly. Taste and adjust seasoning as needed.

‍

Step 6

Plate and garnish: Arrange the ceviche in serving bowls. Top with the popped corn, edible flowers, or microgreens for color and texture. Serve immediately.