Red Abalone Tiradito INGREDIENTS:
12 live, small farmed abalone (approximately five per pound)* 1 cup fresh lime juice or yuzu, if available 2 cloves Korean black garlic (elephant garlic may be substituted) 1½ tsp sea salt
For the Salsa:
1 Tbsp fermented black beans, minced 2 Tbsp cilantro, minced
½ serrano chili, seeded and minced 2 Tbsp red bell pepper, roasted and finely diced 2 tsp parsley, minced
½ rib celery, peeled and finely diced ¼ cup Jordan Extra Virgin Olive Oil Fresh serrano chili and cilantro sprigs for garnish
*Abalone available online from Giovanni’s Fish Market & Galley out of Morro Bay (
giovannisfishmarket.com). Fresh squid makes a great alternative to the abalone.
INSTRUCTIONS:
Rinse abalone and remove from shell. An oyster knife works well on small abalone. Reserve shell. Cut top or “neck” off and discard. Trim all black fringe from abalone and discard, rinse again. With a paring knife, remove as much skin as possible. Carefully slice cleaned abalone in half. Tenderize abalone by pounding with a mallet or with the side of a heavy cleaver. Scrub shells, pat dry and reserve under refrigeration until service.
In a nonreactive bowl, combine lime juice, garlic, sea salt and abalone slices. Marinate for 25 minutes.
While the abalone are marinating, prepare salsa. Combine black beans, cilantro, chili, bell pepper, parsley, celery and olive oil. Season to taste.
To plate, arrange two slices of abalone at the shallow end of the shell. Spoon salsa over and garnish with a slice of fresh chili and a sprig of cilantro.
43
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
