Nikkei Sashimi

Serves: 1 portion

Ingredients

• Yellowtail sashimi 60g/6slices
• Serano chilli 4g
• Red onion 6g
• Red cherry tomato 5g
• Yellow cherry tomato 5g
• Micro cilantro 1g
• Yuzu juice and soy sauce mix 30g
• Purple potato chips 5g
• Truffle oil 5g

Directions

1. Slice and wash the red onion.

2. Chop the chilli and wash for 20 minutes under cold water.

3. Slice the tomatoes into thin slices.

4. Take the yellowtail sashimi slices and place them into a small mixing bowl.

5. Add yuzu juice and soy sauce, and mix using chopsticks.

6. Add the red onion, chilli, tomatoes and truffle oil.

7. Lightly mix again using chopsticks – Be careful not to break the fish.

8. Garnish with purple potato chips and micro cilantro.

The post Nikkei Sashimi by Jordan Sclare, Executive Chef for Chotto Matte appeared first on Toronto Guardian.

Thanks to a strong connection to Florida built over several decades and a growing number of Canadian clients spending time there, the Food Dudes’ executive team feels the time is right to make this long-held vision a reality.

To celebrate their new venture, they are happy to be sharing this recipe for Bay Scallop Ceviche, courtesy of Food Dudes’ Miami Executive Chef Cory Kurtzman, as a taste of what can be expected on their Miami menus.

Bay Scallop Ceviche

Scallops:

Ingredients

– 2oz bay scallops
– 115ml yuzu juice
– 115ml lime juice

Directions

Leave scallops in citrus juice for 2 minutes to lightly cook.

Aji Amarillo Sauce:

Ingredients

– 210 grams Aji Amarillo Paste
– 50ml rice wine vinegar
– 2 tbsp soy sauce
– 150 ml yuzu juice
– 250 ml grapeseed oil

Directions

Combine everything except grape seed oil in a blender and slowly steam in oil.

Shiso Salsa

Ingredients

– 1 Red Onion – small dice
– 2pc Anaheim chilli – small dice
– 5 leaves shiso – finely chopped
– 2 tbsp rice wine vinegar
– Salt to taste
– Grapeseed oil to cover

Directions

Mix all of the ingredients together

Crispy Hominy:

– 1 Can Hominy
– 3 Tablespoons Tajin Spice

Directions

Dehydrate hominy until completely dry. Deep fry dehydrated hominy at 300° until it stops bubbling. Strain and toss in Tajin spice.

To finish, plate the scallops and place the aji Amarillo sauce, the shiso salsa and the crispy hominy on top of the scallops and garnish with cilantro sprouts.

The post Bay Scallop Ceviche by Food Dudes’ Miami Executive Chef, Cory Kurtzman appeared first on Toronto Guardian.