Ora King Salmon and Lobster Ceviche with Coconut Leche de Tigre, Cucumber, Jalapeño, Cilantro Oil, Crispy Squid
Recipe courtesy of Kaustav Chatterjee, Executive Chef, The Club at The Strand (Naples, Fla.)
Ingredients
- Ora King salmon belly - 3 ozs., diced
- lobster tail - 2 ozs., steamed at 180°F for 8 minutes, chilled and sliced
- ice-chilled cucumber - sliced with mandoline
- fresh jalapeño - thinly sliced
- coconut leche de tigre
- crispy fried squid rings
- cilantro leaves
- flake sea salt
- Ingredients for the Tiger Milk Base:
- celery - 15 gms.
- fresh ginger - 5 gms.
- cilantro - 3 gms.
- jalapeño - 3 gms.
- fresh lemon juice - 40 ml
- kombu water - 50 ml
- Ingredients for the Coconut Leche de Tigre:
- coconut milk - 100 ml
- tiger milk base - 90 ml
- mirin - 20 ml
- white sugar - 5 gms.
- salt - to taste
Instructions
Procedure for Tiger Milk Base:
- Combine celery, ginger, cilantro, jalapeño, lemon juice, and kombu water in a blender.
- Blend until completely smooth.
- Strain through a fine chinois or fine mesh sieve.
- Chill and reserve.
Procedure for Coconut Leche de Tigre:
- Combine coconut milk, Tiger Milk Base, mirin, and sugar in a mixing bowl.
- Whisk until the sugar is fully dissolved.
- Season with salt to balance acidity and sweetness.
- Chill thoroughly before use.
To Plate:
- Arrange salmon belly and lobster naturally in a chilled shallow bowl.
- cucumber and jalapeño throughout.
- Pour coconut leche de tigre tableside or around the seafood.
- Garnish with crispy squid rings for texture and height.
- Finish with cilantro leaves, lime zest, and a few drops of cilantro oil.
