Ingredients
Pickled Guava
w
1 ½ cup white distilled vinegar (or vinegar of choice)
w
½ cup water
s
4 tbsp sugar
s
4 tsp sea salt
g
3 guavas
Passionfruit-pepper Sauce
a
1 ½ cup any type of mild pepper
s
½ scotch bonnet
g
3 guavas, skin removed
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2 cup water
e
3 tbsp extra virgin olive oil
p
4 tbsp passionfruit paste
s
salt to taste
s
sugar to taste
Plating
s
8 oz sashimi-grade salmon
p
1 passionfruit
T
Thinly sliced red onion
C
Cilantro
S
Scallion
Directions
Pickled Guava
1
Slice guava thinly. Add to a container
g
3 guavas
2
In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over guava. Let sit until room temperature.
w
½ cup water
s
4 tbsp sugar
w
1 ½ cup white distilled vinegar (or vinegar of choice)
Passionfruit-pepper Sauce
1
Boil peppers in water for minutes until soft. Remove from water and remove stem and seeds.
w
2 cup water
a
1 ½ cup any type of mild pepper
2
Add pepper to blender along with scotch bonnet, passionfruit paste, guava, and 4 tbsp of the water from boiling the peppers.
s
½ scotch bonnet
g
3 guavas, skin removed
p
4 tbsp passionfruit paste
3
Blend while streaming in olive oil. Taste, then add salt and sugar; keep adjusting until it tastes right. Then, strain.
Plating
1
Thinly slice salmon
2
Add a thin layer of the sauce, then place your salmon on top. Season salmon with a little bit of salt to taste.
3
Garnish with pickled guava, thinly sliced red onion, scallion, passionfruit, and cilantro
