Salmon Ceviche Leche de tigre, carrot chips, Avocado, Scallion oil

By Marcus Samuelsson |

Ingredients

Leche de tigre:

1 cup Dashi (Japanese soup stock)
4 tbsp Aji Amarillo (Yellow Pepper paste)
4 tbsp garlic, chopped
½ cup Coconut milk
¼ cup Carrot Juice
2 tbsp Carrot Pulp
¾ cup lime juice
1 oz. Cooked Clams
4 tbsp Ginger (chopped)
¾ cup oil
Salt to taste

Avocado Puree:

1 Avocado
1 ½ tbsp Yuzu juice
½ tsp Yuzu kosho
½ cup Extra virgin olive oil
Salt to Taste
1 Avocado
1 ½ tbsp Yuzu juice
½ tsp Yuzu kosho
½ cup Extra virgin olive oil
Salt to Taste

Lime-pickled onions:

½ small red onion
1 cup lime juice

Carrot Chips:

½ large carrot, finely sliced

SALMON CEVICHE:

2.5 oz sushi-grade salmon, chopped
3 tbsp leche de tigre + 2 additional tbsp to finish
2 tbsp chives, finely chopped avocado puree, to garnish carrot chips, to garnish
lime-pickled onions, to garnish
chopped cilantro, garnish

 

Directions

salmon.jpg

Avocado Puree:
In a blender, puree the avocado with the yuzu juice and yuzu kosho. Slowly drizzle in the EVO to the mixture and season with salt.


Lime-pickled onions:
Cover thinly-sliced red onions in lime juice for at least 24-hours.


Carrot Chips:
Set oven to pilot and allow to dry overnight.

SALMON CEVICHE:

1) Sweat garlic and ginger in sauté pan. Once cooked through, remove from heat and allow to cool down completely.

2) Place garlic and ginger in a blender with all other ingredients except for the oil.

3) Once all of the ingredients are blended, then stream the oil. Towards the end, add the clams and season with salt to taste.