CAIPARINA CURED SALMON WITH MANGO CHILI RELISH
By: Jeffrey Mora
YEILD 2
INGREDIENTS
8 OZ DICED FRESH SALMON
2 LIMES JUICED
2 t BRAZILIAN RUM
1 T MALIBU RUM
3 T SUGAR
PROCEDURE
PLACE LIME JUICE, RUMS, AND SUGAR IN A BOWL AND MIX TILL SUGAR IS DISOLVED. ADD SALMON AND MARINATE IN THE REFRIGERATOR FOR 20 MINUTES.
MANGO CHILI RELISH
1 RIPE MANGO
½ C RED ONION
1 JALAPENO SEEDDED AND CHOPPED
3 T WATER
1 T CHOPPED CILANTRO
1 T CHOPPED MINT
1 LARGE LIME JUICED
PROCEDURE
PLACE RED ONION, JALAPENO, AND WATER IN A PAN, AND COOK OVER MEDIUM HIGH HEAT TILL WATER IS ALL GONE. PLACE IN A MIXING BOWL AND ADD LIME JUICE, AND MIX WELL. LET SIT FOR 15 MINUTES IN THE REFRIDGERATOR , THEN ADD THE REMAINING INGREDIENTS AND MIX WELL.
GARNISH
1 COCONUT CUT IN HALF
2 CUPS BLUE ROCK SALT
4 FRIED PLANTAIN CHIPS
2 SPRIGS CILANTRO
TO SERVE
PLACE SALT ON TWO PLATES, THEN SET COCONUT SHELLS ON TOP, DIVIDE THE SALMON BETWEEN THE TWO AND FILL. TOP WITH MANGO RELISH, AND GARNISH WITH PLANTAIN CHIPS AND CILANTRO.
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