Seared Salmon Ceviche with Cucumber, Pickled Pink Peppercorns and Thai Basil
Makes 1 quart
1 tablespoon pink peppercorns marinated in rice wine vinegar
2 pounds fresh salmon filet, no skin or bones
Olive oil
1 cup lime juice
3 cups cucumber, diced
1 cup roasted yellow pepper, chopped
2 teaspoons Aji pepper paste (available in Latin markets)
1/2 ounce Thai basil, chiffonade
Salt and pepper to taste
Marinate the pink peppercorns a day before. First bang on the peppercorns a little to open them and then marinate them in about 2 tablespoons rice wine vinegar overnight in a container at room temperature.
Season the salmon with salt and pepper and sear on high heat in a saute pan with a little olive oil for about 2 minutes on each side. Set aside to cool. Once the salmon has cooled, chop into small pieces and marinate in lime juice over night. The next day, strain the salmon and add the pickled pink peppercorns (drained from the rice wine vinegar), cucumber, roasted yellow pepper, Aji pepper paste and Thai basil. Check seasonings and adjust to taste if needed. Marinate in the refrigerator for about for 1 hour and serve.
Ceviche of Shrimp and Crab with Jimica, Green Apple and Radish
Makes 1 1/2 quarts
1 pound (2 cups) shrimp, peeled and deveined
1/2 pound (1 1/2 cups) cooked crab, broken up into small pieces
1 cup jicama, diced
1 cup green apple, diced
3/4 cup radish, diced
1 small bunch scallions
1 cup cucumber, diced
1/2 cup lime juice
Salt and pepper to taste
Chop the shrimp into small pieces and put in a bowl with the lime juice to marinate overnight. The next day, add the crab meat and place back in the refrigerator for 1 hour. Drain the lime juice and mix in the jicima, green apple, radish, scallions, cucumber and salt and pepper to taste.
Scallop Ceviche with Yam, Coconut, Raisins and Cilantro
Makes 1 1/2 quarts
2 yams, peeled and finely diced
Olive oil
1 pound bay scallops, cut in half
1 cup fresh lime juice
1/3 cup sweetened shredded coconut
1/4 cup red onion, finely diced
1/4 cup raisins
1/4 cup coconut milk
2 tablespoons fresh cilantro, chopped
Salt and black pepper to taste
Blanch the yams in boiling water with a little salt until just soft. Remove from the water and spread out onto a sheet tray. Roast them in the oven with a little oil at 350 degrees for 10 to 15 minutes until they are golden brown. Remove from the oven and set aside. In a bowl, mix the scallops with the lime juice, tossing lightly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour.
Meanwhile, spread the shredded coconut on a baking sheet and toast in a 350 degree oven until golden brown, about 5 minutes, stirring every few minutes so that the coconut toasts evenly. Remove and set aside. Drain the scallops and transfer to a clean bowl, then add the yams, onion, raisins, coconut milk, cilantro and salt and pepper to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Garnish with the toasted coconut and whole cilantro leaves and serve.
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