Salmon Tartare Dip with Guacamole and Margarita Vinaigrette
Chef Lenny Judice Executive chef at 15th Street Fisheries
Salmon Tartare
- 7 oz Salmon Small Diced
- 3 tablespoon Soy Sauce
- 1/4 teaspoon Sesame Oil
- pinch Salt
- pinch Pepper
Procedure
Place all ingredients in a bowl. Incorporate. Leave to rest for 20 min. for all ingredients to incorporate well.
Jalapeno Tequila Vinaigrette
- 1/4 cup Orange Juice or 2 Fresh Oranges Squeezed
- 1 Lime Squeezed
- 1 Tbl Olive Oil
- 1.5 oz Tequila Tanteo- Jalapeño infused tequila.
Procedure
Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.
Charred Corn (garnish)
- 2 Corn Cobs
- 1 Small Diced- Jalapeno
- 1/2 Small Diced- Red Onion
- 1 Bunch Chopped-Cilantro
Procedure
Char both corn cobs on the grill. Let them cool down. Cut the kernels off the cob. Place only the kernels and rest of ingredients in a bowl with half of the vinaigrette. Mix.
Guacamole
- 2 Diced Ripe Avocados, Peeled, Pitted
- 1/4 cup Chopped Cilantro
- 1 Lime juiced
- 1/2 Small Diced White Onion
- pinch Kosher Salt
Procedure
Place all ingredients in a bowl and mix together. Season with salt.
Assembly
Place guacamole in the center of a plate in a circular form, place salmon over the top and garnish with the charred corn mixture, drizzle remaining vinaigrette around chips and plate and enjoy on a Sunday while dolphins play.
Johnny Williams
Executive Director
Phone: 305-748-6107
Email: [email protected]
Samantha Jacobs
Founder & President
Phone: 954-716-7614
Email: [email protected]
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