• 500 g of salmon in thin layers
  • 1 cup of lemon juice
  • 1 teaspoon of garlic - finely chopped
  • 2 Aji amarillo [yellow chili] - seedless
  • 2 tablespoons of olive oil
  • 1 tablespoon of cilantro
  • Thin avocado strips


  • 1In a bowl, mix lemon juice, garlic and cilantro. Season with salt and pepper and set aside.
  • 2Blanche the chili in a pot for five minutes. Remove and drain.
  • 3In a pan, heat olive oil and sauté the blanched chili until its starts to brown. Transfer to a food processor and grind until a smooth paste is obtained. Mix with lemon and set aside.
  • 4In a flat plate place avocado strips and salmon, season and add the chili vinaigrette. Wait five minutes and serve garnished with cilantro leaves.

Recipe information

  • Level of Difficulty: Medium
  • Preparation Time: 20 min.
  • Servings: 4.