Salpicón Canario
Canarian style ceviche, with octopus, shrimp, fluke, onions, peppers, avocado, pineapple, cilantro, lime, herb cracker
Ingredients for the Salpicon:
- 1 lb of octopus diced ½ inch pieces
- 1,5 lbs of shrimp cut in 3
- 1 lb of diced fluke diced ½ inch
- 1 cup of red onion perfectly diced brunoise
- 1/2 cup of red bell pepper perfectly dicedbrunoise
- 1/2 cup of green peppers perfectly dicedbrunoise
- 1,5 qt of ripe pineapple about 1/4 inch perfectdiced pieces
- 2 cup of celery diced
- 1 cup cilantro chopped
- 1 cup of olive oil
- ¼ cup of sherry vinegar
- 3 cups of lime juice
- Salt to taste
Service:
Ingredients:
- 1 portion of salpicon
- 1 pinch of spelette pepper
- 3 slices of avocado
- 3 cilantro leaves
Procedure:
- Mix all the ingredients and salt to taste.
- Let marinate the mix for two hours.
- Strain, saving the liquid.
- Portion 6 oz of the mix in pint containers
- Divide the liquid between all the portions
- Set aside on fridge.
Procedure:
- Plate on churro sundae bowl with another bowlunderneath with ice
- Finish with a pinch of Espelette pepper, 3slices of avocado and 3 cilantro leaves.