<bos><start_of_turn>system
You are a helpful AI assistant.
lista de codigos linguisticos disponibles: ["de", "en"].<end_of_turn>
<start_of_turn>user
Geben Sie mir ein originelles Essensrezept mit japanischen, peruanischen und chilenischen Einflüssen für eine Gruppe von 30 Gästen, mit den Zutaten und der Zubereitung Schritt für Schritt.<end_of_turn>
<start_of_turn>model
Clear! Here you have an original recipe that combines Japanese, Peruvian and Chilean influences: "Nikkei Salmon Ceviche".

Ingredients for 30 guests:

For the ceviche:

2 kg of fresh salmon, skinned and cut into small cubes.
10 limes (juice).
4 oranges (juice).
2 cups of coconut milk.
1 tablespoon grated ginger.
1 teaspoon yellow chili paste (you can find it in Peruvian product stores).
2 tablespoons soy sauce (soy sauce).
1 tablespoon sesame oil.
1 large red onion, finely chopped.
1 cup of fresh cooked corn.
1 cup cooked edamame (soy beans).
1 ripe avocado, cut into cubes.
2 tablespoons chopped fresh cilantro.
2 tablespoons of chopped chives.

To accompany:

Corn toast or banana chips.
Step by step preparation:

In a large bowl, mix the lime juice, orange juice, coconut milk, grated ginger, yellow pepper paste, soy sauce, and sesame oil to make the marinade.

Add the salmon cubes to the marinade and mix well to coat them completely. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the salmon can marinate properly.

While the salmon marinates, prepare the ingredients to accompany the ceviche. Finely chop the red onion, cilantro and chives. Cook the corn and soy beans until tender.

Once the salmon is marinated, remove the plastic wrap and add the red onion, corn, soy beans, and avocado cubes to the bowl. Mix gently to combine all ingredients.

Cover the bowl again with plastic wrap and refrigerate for another 20-30 minutes so the flavors can blend and the salmon can finish "cooking" in the citrus juice.

Before serving, sprinkle the cilantro and chopped chives over the ceviche.

Serve the Nikkei salmon ceviche on corn toast or with plantain chips on the side.

Ready! Now you have a delicious and original recipe that combines Japanese, Peruvian and Chilean influences to surprise your 30 guests at the party. I hope you enjoy it as a family!<end_of_turn><eos>