Hojas de Salmon
Chef Máximo Tejada of Macondo – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 4 Servings
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INGREDIENTS
Ginger Soy Sauce:
1 cup light soy sauce
¼ cup clam juice
¼ cup orange juice
1 tablespoon honey
1 tablespoon finely chopped lemon grass
1 tablespoon minced ginger
1 teaspoon chopped fresh parsley
1 teaspoon minced jalapeño
Ceviche:
12 ounces thinly sliced salmon
2 tablespoons julienne red, yellow and green peppers
1 tablespoon thinly sliced onion
1 teaspoon mustard oil
To Assemble and Serve:
12 slices avocado
Fresh parsley
METHOD
For the Ginger Soy Sauce:
Combine all of the ingredients in a small bowl and let marinate overnight.
For the Ceviche:
Add the salmon slices, peppers and onions to a bowl. Pour the Ginger Soy Sauce over the salmon mixture and drizzle with the mustard oil.
To Assemble and Serve:
Transfer the salmon-Ginger Soy Sauce mixture to a martini glass and garnish with 3 avocado slices and fresh parsley.
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Aguacate & Mezcal
Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by StarChefs.com
May 2009
Yield: 1 Cocktail
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INGREDIENTS
1 teaspoon honey
¼ avocado
1 ounce agave nectar
¾ ounce Agwa Coca Leaf Liqueur
½ ounce Combier
1½ ounces freshly squeezed lime juice
1½ Scorpion Mezcal
2 cups ice
The Liquid Chef Cactus-Lemongrass Salt (visit www.theliquidchefinc.com for purchasing details)
METHOD
Combine the honey, avocado, agave nectar, Agwa Coca Leaf Liqueur, Combier, lime juice and Scorpion Mezcal in a blender. Add the ice and blend until smooth. Serve in a tall glass rimmed with The Liquid Chef Cactus-Lemongrass Salt.
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