Seafood Ceviche with Bacon Popcorn

Ingredients:

For ceviche:                                                                                                      

Snapper – 60 gm

Salmon – 60 gm

Blue mussels – 60 gm (4 no)

Shrimps – 60 gm

Squid –  60 gm

Parsley   chopped – 4 tbsp

Chives- 1 tsp

Green lemon zest – 1 no

Lemon juice –  of 1 lemon

Vodka – 60 ml

Onion chopped – 2½ tbsp

Tomato   chopped – 40 gm

Cucumber dices – 2½ tbsp

Watermelon  – 40 gm

Baby fenugreek – 1 tsp

Salt & Pepper – to taste

For bacon popcorn:

Bacon fat – 20 gm

Dried corn kernels –  20 gm

Salt and pepper – to taste

Sage –  3-4 leaves

Method:

  • Cut the snapper and salmon into cubes, the squid into rings and keep aside. Clean the mussels in cold running water and keep aside.
  • Boil some water and blanch the shrimps for a minute. Put the shrimps in ice cold water to ensure they stop cooking. Drain and keep aside to cool.
  • To make the bacon popcorn, heat the bacon fat in a pan. Once the fat is completely rendered, remove the bacon leaving the fat in the pan. To this add the dry corn kernels and sage leaves. Cover it with a lid till they start puffing up, just like ready-to-eat  popcorn. Ensure the kernels are evenly tossed in the pan and don’t form lumps. Season and keep aside in an air-tight container.
  • Next, combine the vodka and lemon juice. To this add chopped parsley, chives, chopped onion and lemon zest to form a marinade.
  • In a dry mixing bowl add in the salmon, snapper, shrimp, mussels and squid chopped tomatoes (cut into four), medium-sized cubes of watermelon, cucumber and marinate lightly with the marinade of vodka and lemon juice (prepared in the previous step). Keep the marinated mixture in a chiller for about 5-10 minutes so that all the flavours are infused.
  • Serve along with the bacon popcorn and garnish with baby fenugreek.

Note: This recipe is by Chef Rahul Akerkar from Indigo

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