January 27-February 2, 2005

food

Shrimp Ceviche and Coconut Salmon Katsu

Recipes by Damien Guermont, Cha Cha Sushi

Shrimp Ceviche

• 1 cup rice wine vinegar
• 1 cup sugar
• 1 tablespoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced
• 1 large carrot, peeled and julienned
• 1 medium cucumber, peeled, seeded and diced
• 1 pound large cooked shrimp (roughly 20), cleaned and cut in half lengthwise
• 3 sprigs of mint, leaves removed and julienned
• Juice of 1 large lemon

In a pot, combine vinegar, sugar, ginger and garlic and bring mixture to a boil. Reduce and allow to simmer for 2 to 3 minutes. Place julienned carrots in a nonreactive bowl and pour hot vinegar mixture over it. Let stand until cool. Add cucumber, shrimp, mint and lemon juice. Mix well. Refrigerate for 2 to 3 hours. Salt and pepper to taste before serving. Serves 4.

Coconut Salmon Katsu

• 4 long sheets of nori
• 1 bunch red Swiss chard, trimmed and washed
• 8 ounce salmon filet cut into 1/2 inch wide strips (to fit nori)
• 1/2 teaspoon each ground coriander, ground ginger and fleur de sel, combined
• 1 cup cornstarch
• Soda water
• 2 cups shredded coconut
• 1 quart vegetable oil

To prepare katsu rolls, lay out nori smooth side down. Cover nori with chard, leaving a 1/2 inch space along the top of the nori. Dampen 1/2 inch space. Place strip of salmon in the middle of the bottom third of the nori and season with spice mixture. Roll nori tightly around salmon and set it aside, seam side down.

To prepare tempura batter, mix cornstarch with soda water until you have a thick slurry sauce. Place coconut in shallow pan. Dip rolls in slurry and roll in coconut.

To cook, heat oil in a large skillet to 340 degrees and fry until lightly browned. Salmon should remain raw. Slice into 6 to 8 pieces and serve with passion fruit or mango puree. Serves 4.

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