Salmon Crudo with Pineapple & Habanero Tiger’s Milk
Ingredients
Servings
- 550 –600 g sushi-grade skinless salmon
- 400 g pineapple, cut into chunks
- 1 shallot, sliced
- ¼ habanero
- Salt flakes, to taste
- 60 ml cold water
Garnish
- 1 green serrano pepper, thinly sliced
- Extra-virgin olive oil
- Chili oil
- Salt flakes
- Crispy shallots (optional)
- Juice of 1 lime
Instructions
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Blend the pineapple, shallot, habanero, salt flakes and cold water until smooth.
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Pass through a fine sieve and refrigerate until cold.
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Slice the salmon into 14 thick slices and arrange 7 on each plate. Pour the chilled tiger’s milk around the salmon.
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Finish with the serrano, extra-virgin olive oil, chili oil, salt flakes and lime juice. Add crispy shallots if using and serve immediately.
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Notes
Committed to this collection by the hand of Hunter.
