Coconut Salmon Ceviche from Seaspice

serves two
Ingredients
Coconut Salmon Ceviche:
4 oz salmon
4 Tbsp Boiron coconut purée
1 Tbsp Thai Vin (recipe below)
5 cilantro leaves
1 Tbsp scallions
1 tsp lemongrass dust
1 tsp fleur de sel
1 Tbsp tamari
1 Tbsp Pineapple and Lime Mix (recipe below)
1/2 coconut shell
Micro cilantro, for garnish
Fried Garlic, for garnish (recipe below)
Bamboo leaves, for plating
Thai Vin:
1 qt lime, juiced
1 c fish sauce
16 oz brown or palm sugar
20 Thai chilis, dried
Pineapple and Lime Mix:
1 pineapple
3 limes
Fried Garlic:
2 1/2 garlic cloves
Method
For the Thai Vin: Blend ingredients together for three minutes. Strain and chill.
For the pineapple and lime mix: Make a brunoise by cutting the pineapple into 1/4-inch chunks. Zest the limes and mix with the pineapple.
For the garlic: Clean the garlic cloves. Using the “pulse” setting, chop the garlic in a Robot Coupe. Fry at 350℉ until golden brown. Lay on a napkin. If you have one, store fried garlic in a dehydrator at 145℉.
For the coconut ceviche: Mix the coconut purée and Thai Vin. Add scallions, pineapple, lemongrass, cilantro, tamari and salmon. Mix well.
To serve: Take a scoop of crushed ice and put it in the middle of a medium-sized bowl. Split a bamboo leaf in half and place it in the center. Top with the half coconut shell, hollow side facing up. Fill shell with the salmon and Thai Vin mixture. Garnish with prepared garlic and micro cilantro.
Seaspice is located at 422 NW North River Drive.
DiningOut Miami is a sponsor of the 15th Annual Deering Seafood Festival.