Makes 4 portions.
1 pound fresh salmon fillet
1 tabelspoon capers
1 teaspoon chopped cilantro
4 tablespoon mayonnaise
2 tablespoon huacatay paste
5 large limes, juiced
1 teaspoon yellow aji paste
2 teaspoon soy sauce
White Peruvian corn, shelled
Salt and pepper to taste
8 Bamboo skewers
2 teaspoons olive oil
Cut salmon into 1-inch cubes and thread 4 pieces of salmon onto each skewer. There should be enough for 8 kebabs, or 4 portions. Season with salt and pepper.
In a large bowl combine lime juice, mayonnaise, soy sauce, capers, yellow aji paste, huacatay paste and chopped cilantro. Mix until ingredients are well incorporated into a silky sauce.
Heat oil in a large nonstick skillet on medium-high heat and cook skewers for 30 seconds on each side. Remove from heat and place on a large platter.
Pour sauce over the kebabs and serve with shelled corn sprinkled on top.
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