Salmon Ceviche

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa

Chef Adam Meyer of Brasero | Chicago

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Adapted by StarChefs  |  september 2024

INGREDIENTS

Fermented Hot Sauce:
40 grams kosher salt
1.3 kilograms red jalapeño, stemmed and chopped
1.3 kilograms Fresno chile, stemmed and chopped
566 grams finger chile, stemmed and chopped
750 grams garlic
24 ounces hot sauce
Rice vinegar

Black Garlic-Coconut Broth:
2 cups black garlic shoyu
2 cups coconut milk
1 cup rice vinegar
1 cup mirin
½ cup lime juice
6 cloves garlic
1 teaspoon MSG
Kosher salt

Avocado Purée:
6 avocados
2 bunches cilantro
1 cup lime juice
Kosher salt
Ground black pepper

Charred Onion Salsa:
12 Tropea onions
15 cloves garlic
3 cups Corto TRULY 100% extra virgin olive oil
2 cups lime juice
Kosher salt
Ground black pepper

To Assemble and Serve:
Yield: 1 serving
Corto 51-49 extra virgin olive oil and canola oil blend
Kosher salt
2 cups diced Scottish salmon
½ cup thinly sliced cucumber
Thinly sliced serrano chile
1 tablespoon puffed rice
Zest of 1 lime
1 teaspoon sea salt
Plantain chips

METHOD

For the Fermented Hot Sauce:
In a large nonreactive container, combine salt and 1 kilogram water. Add chiles and garlic. Cover and let sit 3 weeks in a cool, dark room. Using a Vitamix Commercial immersion blender, purée all ingredients until smooth. Strain. Stir in hot sauce. Taste and adjust seasoning with vinegar and salt. Bottle and refrigerate.

For the Black Garlic-Coconut Broth:
In a food processor, pulse to combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Avocado Purée:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Charred Onion Salsa:
Prepare and heat a grill. Add onions and garlic. Grill until well charred on all sides. Transfer to a work surface and roughly chop. Transfer to a mixing bowl and fold in remaining ingredients. Taste and adjust seasoning with salt and pepper. Set aside.

To Assemble and Serve:
In a Vitamix Commercial blender, add Fermented Hot Sauce. Slowly stream in oil until desired consistency is achieved. Season with salt and set aside. In a mixing bowl, add salmon, cucumbers, ½ cup Charred Onion Salsa, and ¼ cup emulsified Fermented Hot Sauce. Toss to combine. Transfer mixture to a serving bowl. Pour ¾ cup Black GarlicCoconut Broth around salmon mixture. Top with ¼ cup Avocado Purée. Garnish with chile and puffed rice. Finish with lime zest and sea salt. Serve with a side of plantain chips.

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