Ingredients:
½ ounce pico de gallo (below)
1 ounce salmon ceviche (below)
1 ounce bay scallops
¼ ounce pickled onion (below)
1 avacado
Tamarind-aji panca vinniagrette (below)
citrus juice (below)
salt to taste
lime wedge and seedless cucumber for garnish
Directions:
Slice avacado thinly and place around a ring mold on a plate. Mix pico de gallo, salmon ceviche, cooked bay scallops, pickled onion, tamarind-aji panca viniagrette, citrus juice, and salt to taste in a non reactive bowl. Place mixture inside ring mold and gently lift from plate so that avacado is holding ceviche in place. Pour some more tamarind-aji panca and citrus juice around ceviche ring and garnish with cucumber and lime wedge.
Tamarind-aji panca viniagrette
Ingredients:
1 tablespoon tamarind paste
3 tablespoons aji panca paste
½ cup freshly squeezed orange juice
½ teaspoon dijon mustard
1/8 cup lime juice
1/8 cup red wine vinager
3/4 cup olive oil
1 teaspoon sugar
salt to taste
Directions:
Place all ingriedients in a non reactive bowl except olive oil and salt. Whisk together. while whisking, slowly pour oil into mixture to emulsify. Season to taste.
Pico de Gallo
Ingredients:
1 large tomato-diced
¼ red onion-minced
1 teaspoon minced cilantro
½ jalapeno minced ? deseeded if you want it mild
Lime juice
salt and pepper
Directions:
Mix everything in a non reactive bowl. Season with salt and pepper to taste.
Citrus juice
Ingredients:
1/8 cup lime juice
½ cup orange juice
salt and white pepper
Directions:
Mix everything together in a non reactive bowl.
Pickled red onion
Ingredients:
1 red onion julienned
1/8 cup lime juice
½ orange juice
pinch of oregano
2 bay leaves
2 tablespoons white wine
salt to taste
Directions:
Mix everything together and let sit for 24 hours.
Salmon ceviche
Ingredients:
1 ounce salmon cubed in ½ inch squares
1/8 cup lime juice
½ cup orange juice
1 table spoon white wine
salt and white pepper
oregano
2 bay leaves
Directions:
Mix everything and let marinate for 3-4 hours. Drain and clean out the bay leaves.
