Chef Maylin Chavez is one of our favorite West Coast chefs who utilizes Acme Smoked Fish to blend traditional and inspired flavors from around the world. No matter which of her eclectic, featured recipes you choose to make, it’s gonna be good. Like, I’ll-be-having-seconds good.
Recipes
Togarashi Smoked Salmon Tiradito
An inventive Acme Smoked Fish take on a Peruvian modern classic. Tiradito is a Japanese-influenced Peruvian dish similar to ceviche. This version, using our Togarashi smoked salmon, has a sweet ponzu sauce, avocado, and toasted amaranth. The avocado puree adds a soft creaminess that plays well with the sweet ponzu sauce. The toasted amaranth adds a pleasantly fibrous texture and toasted flavor to our delicate smoked salmon, that is accented with notes of citrus, spice, and seaweed. This marks another collaboration between Acme Smoked Fish and one of our favorite West Coast chefs, Maylin Chávez.
Directions
For the Avocado Puree: Incorporate all ingredients in a blender. Add a splash of water to loosen combination for ease of blending. Transfer finished puree to a squeeze bottle.
For the Ponzu Sauce: Combine all ingredients in a bowl and set aside.
To Plate: Pour ponzu into a wide bowl. Add Acme Togarashi Smoked Salmon. Squeeze a few large dots of avocado puree. Garnish with toasted amaranth and serve immediately.
Prep Time
20min
Ingredients
- 8 ounces of Acme Togarashi Smoked Salmon
- Toasted amaranth
For the avocado puree
- 2 Avocados
- ½ Cup of yogurt
- 1 Bunch of cilantro
- ½ Serrano pepper
- 1 Tablespoon of lime juice
- Salt to taste
Ponzu Sauce
- 1 Cup of ponzu sauce
- 1 Tablespoon sambal olek
- 1 Tablespoon of lime juice
An inventive Acme Smoked Fish take on a Peruvian modern classic. Tiradito is a Japanese-influenced Peruvian dish similar to ceviche. This version, using our Togarashi smoked salmon, has a sweet ponzu sauce, avocado, and toasted amaranth. The avocado puree adds a soft creaminess that plays well with the sweet ponzu sauce. The toasted amaranth adds a pleasantly fibrous texture and toasted flavor to our delicate smoked salmon, that is accented with notes of citrus, spice, and seaweed. This marks another collaboration between Acme Smoked Fish and one of our favorite West Coast chefs, Maylin Chávez.
Ingredients
- 8 ounces of Acme Togarashi Smoked Salmon
- Toasted amaranth
For the avocado puree
- 2 Avocados
- ½ Cup of yogurt
- 1 Bunch of cilantro
- ½ Serrano pepper
- 1 Tablespoon of lime juice
- Salt to taste
Ponzu Sauce
- 1 Cup of ponzu sauce
- 1 Tablespoon sambal olek
- 1 Tablespoon of lime juice
