BY SOUS CHEF OMAR CATULO

INGREDIENTS

  • 10 — 20 scallops
  • 13 — 15 shrimp
  • 4 Mahi-mahi fillets
  • 1 oz garlic, chopped
  • 6 oz red onions, petit brunoise
  • 30 ml Bacardi Limon flavoured rum
  • 2 oz scallions, sliced
  • 2 oz ginger, finely chopped
  • 3 oz jalapeños, finely chopped
  • 4 oz red bell peppers, petit brunoise
  • 3 oz green bell peppers, petit brunoise
  • 3 oz yellow bell peppers, petit brunoise
  • 3 oz mango
  • 3 oz papaya
  • 3 oz pineapple
  • 50 ml lemon juice
  • 50 ml lime juice
  • 50 ml grapefruit juice
  • 100 ml olive oil
  • 12 pineapple leaves
  • 12 endive leaves
  • Rock salt, as needed
  • Black pepper, as needed
  • Chives, cilantro, parsley, finely chopped, as needed
  • Lemon zest, as needed
  • Lime zest, as needed
  • Grapefruit zest, as needed

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Servings

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Prep Time

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Cook Time

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Total Time

GUIDE / INSTRUCTIONS

  • Blanch all seafood items and mix with the garlic, ginger, half of each bell pepper, scallions, 2 ounces of red onions, and some lime and lemon zest. Add lemon and lime juice, cilantro, chives, parsley, and 70 ml of olive oil; salt and pepper to taste.
  • Create three sets of rock salt blends. Blend grapefruit zest with rock salt and set aside; repeat twice with lemon zest and lime zest.
  • Mix the papaya with 1 ounce of jalapeños, 1 ounce of red onions, and 10 ml of Bacardi Limon Flavoured Rum, some lime favoured rock salt, lime juice, olive oil, and cilantro.
  • Mix the pineapple with 1 ounce of ginger, 1 ounce of red onions, 10 ml of Bacardi Limon Flavoured Rum, grapefruit flavoured rock salt, grapefruit juice, olive oil, and cilantro.
  • Mix the mango with 1 ounce of red bell peppers, 1 ounce of red onions, 10 ml of Bacardi Limon Flavoured Rum, lemon flavoured rock salt, lemon juice, olive oil, and cilantro.
  • Put some of the papaya salsa in a shot drink glass; place scallop on top, and garnish with an endive leaf, pineapple leaf, and a stick of scallion. Repeat the same procedure, coupling the mango salsa with the mahi-mahi and the pineapple salsa with the shrimp.

PRESENTATION:
Arrange the three flavoured rock salts around the shot drink glasses. Place the papaya and scallop with the lime rock salt, the mango and mahi-mahi with the grapefruit rock salt, and the pineapple and shrimp with the lemon rock salt. Arrange five small spoons with the following chopped ingredients: red and yellow bell pepper, jalapeño, red onion, and cilantro.

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