Peruvian summer. Menu suggestion.

Directions: Starter

1. Cut the fish into cubes.
2. Cut the scallops into cubes.
3. Remove the contents of the passion fruit and mix with the red onion and chilli.
4. Juice the limes.
5. Halve the tomatoes and place them in a colander to drain the juice.
6. Place the fish in a bowl and add the lime juice. Turn the fish in the juice, which will “cook” it.
7. Add the passion fruit mixture and the tomatoes. Don’t stir too much. It shouldn’t look mashed.
8. Serve on round tortilla chips or in small bowls.

Main course

1. Begin by making the salsa: cut the fruit into cubes. Place it all in a colander and drain the moisture. Mix the honey and lime juice. Add the cubed fruit and stir.
2. Sprinkle finely chopped mint over the salsa.
3. Mix the spices and rub them into the salmon fillets.
4. Cut the sweet potato into fairly thin slices and brush them with the same mixture you used for the salmon.
5. Barbecue the sweet potato, preferably on a grill pan. Once it becomes tender, add the salmon.

Quinoa

1. Cook the quinoa according to the package directions.
2. Garnish with chopped pistachios, raspberries or edible flowers.

    When the salmon is ready, place the sweet potato on plates with the salmon fillets on top. Add the salsa.