Marinated Cucumbers
Avocado, Chile, Sesame Oil, Lime, Mint, Rice Cracker
Chef Jason Melamed of Allez Cafe | Chicago
Yield: 4 servings
Adapted by StarChefs | August 2024
INGREDIENTS
Marinated Cucumbers:
6 Persian cucumbers, sliced
Zest of 1 lime
Kosher salt
Ground black pepper
Granulated sugar
MSG
Aleppo chile flakes
Sesame oil
Chile-Lime Seasoning:
1 tablespoon lime zest powder
1 teaspoon Aleppo chile flake
½ teaspoon ground coriander
½ teaspoon ground cumin
Granulated sugar
Kosher salt
Rice Cracker:
Oil for frying
3 sheets Vietnamese rice paper
To Assemble and Serve:
2 avocados, diced
Zest and juice of 3 limes
Kosher salt
6 sprigs mint, picked
2 tablespoons sesame oil
METHOD
For the Marinated Cucumbers:
In a mixing bowl, combine cucumbers and lime zest. Season with salt, black pepper, sugar, MSG, chile flakes, and sesame oil. Toss to coat. Transfer mixture to a strainer set over mixing bowl. Let drain 2 hours, gently tossing every 15 minutes. Transfer cucumbers to an airtight container and refrigerate.
For the Chile-Lime Seasoning:
In a mixing bowl, combine lime zest powder, chile flakes, ground coriander, and ground cumin. Taste and adjust seasoning with sugar and salt. Transfer to an airtight container and reserve.
For the Rice Cracker:
In a fryer, heat oil to 350°F. Add rice paper and fry 10 seconds, or until puffed up. Transfer crackers to a wire rack and let drain. Season with desired amount Chile-Lime Seasoning. Once completely cooled, break crackers into shards. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a mixing bowl, toss avocado with lime zest and juice. Season with salt. Add Marinated Cucumbers and mint. Taste and adjust seasoning with additional lime juice, lime zest, and sesame oil. Transfer mixture evenly between four serving bowls. Garnish with Rice Cracker shards.
