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Alaska Keta Salmon Ceviche with Pickled Cucumbers, Jicama, Watermelon,
Chilies and Taro Root Crisps
(Photo courtesy of McDonnell Kinder & Associates)
YIELD: 4 servings
INGREDIENTS:
2 Cups Fine Diced Alaska Keta Salmon (clean all blood lines)
½ Cup Pickled Cucumber Diced
½ Cup Diced Jicama
½ Cup Diced Seedless Watermelon
¼ Cup Chili Vinaigrette
Kosher Salt and Fresh Ground Black Pepper
¼ Cup Fine Diced Chives
PROCEDURE:
1. In a non-reactive bowl, mix the Salmon, Cucumbers, Jicama and Watermelon
together.
2. Lightly dress with some of the vinaigrette and fold in half of the
Chives.
3. Season with the Salt and Pepper.
4. In the center of a plate, using a ring mold, place about ¾
of a Cup of the Ceviche.
5. Drizzle some of the remaining Vinaigrette around the Ceviche and
Sprinkle on some of the Chives.
6. Top the Ceviche with some of the Taro Root Chips.
Pickled Cucumbers
YIELD: 4 servings
INGREDIENTS:
1 T Granulated Sugar
½ Cup Champagne Vinegar
½ Cup Diced Peeled and Seeded European Cucumber
PROCEDURE:
1. Whisk together the Sugar and the Vinegar and pour over the Cucumbers
for about one hour.
2. Drain the Cucumbers and reserve.
Chile Vinaigrette
YIELD: 4 servings
INGREDIENTS:
1 each Ancho Chili (stemmed, seeded and reconstituted in warm H2O)
1 each Canned Chipotle Chili in Adobo
½ Cup Rice Wine Vinegar
1/8 Cup Mirin
1 ¼ Cups Canola Oil
Kosher Salt and Fresh Ground Black Pepper
PROCEDURE:
1. Place the Chilies in a blender with the Rice Wine Vinegar and Mirin.
With the motor running, pour the Canola Oil in a slow steady stream.
2. Season with Salt and Pepper.
3. Chipotles and Anchos are available in Specialty Mexican and Latin
Markets.
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