Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 29 2014
Sriracha Salmon Ceviche Towers with Garden Guacamole & Radish Sprouts
1 lb fresh skinless Atlantic salmon
2 tbs Sriracha chilli sauce
1/2 tbs Mirin cooking rice wine
2 tbs Ponzu (Japanese soy sauce)
1 tsp sugar
1-1/2 tbs sesame oil
Garden Guacamole:
1/4 lemon - juiced
1 ripe large avocado
1 green onion
1 red radish
1/4 cucumber
1/4 tsp sea salt
Radish sprouts - 1/4 cup
Also required are tall molds or a tomato paste can, washed with both ends discarded (so you are left with a hollow pipe)
Chill the salmon for 15 minutes in the freezer. Meanwhile prepare the ceviche sauce.
Ceviche sauce ~ In a large bowl combine the sauce ingredients. Whisk to combine. Taste and adjust seasonings.
Salmon Ceviche - Remove and halve lengthwise along the dent line. Cut each half cross-wise into 1/4" thick slices. Proceed to chop into 1/4" thick dices. Smaller diced the better. Add the diced salmon into the ceviche sauce and stir to combine. Cover the bowl with a plastic cling wrap and refrigerate for 45 minutes.
Guacamole -Prepare the ingredients:
Lemon - Juice the lemon & set aside.
Avocado - Halve the avocado, discard the seed. Slash a grid into each half cutting through the flesh but not the skin. Scoop the avocado into a small mixing bowl.
Green onion - Cut off the root tip & discard. Finely cut into circles including the green leaves.
Radish - Cut ends and discard. Slice lengthwise and then finely chop. Set aside.
Cucumber - Peel and discard ends. Cut a slice and taste to ensure the cucumber is not bitter. Cut lengthwise and then finely chop and set aside.
Garnish - Finely julienne (thinly slice) a radish and cut radish sprouts to 1" lengths
To the avocado add the cucumber, green onions and chopped radish. Add salt and lemon juice. With a stainless steel spoon mash together and thorougly combine all the ingredients. Taste and adjust seasonings. Cover the bowl with plastic cling wrap & refrigerate.
Once the salmon is chilled, set 4 clean white plates on the counter top.
To plate, place the hollow tomato paste can (or a mold) in the center of the first plate. Spoon 2 tbs salmon into the can. Press down lightly to even the surface. Add 1-1/2 tbs guacamole over the salmon. Repeat with the salmon then the guacamole so you have layers of each, ending with the guacamole.
Smooth the top of the final layer of guacamole. Add the radish spouts and lightly press so they stick to the guacamole. Top with the radish slices. Gently lift up the can so you are left with the ceviche tower.
Use a kitchen paper towel and soak up any juices than might have escaped onto the plate.
Repeat & plate the remaining 3 ceviche towers. You may be left with some leftover salmon that is fantastic just as is - s special treat for the cook!
Serve immediately.