1. Grilled abalone ceviche
Though not strictly a ceviche as it’s cooked very quickly after marinating, it does burst with the fresh citrus flavors that are typical of the classic marinated seafood dish. The play on textures brings an element of excitement to enhance the chewiness of the abalone, silky mango and avocado, and the earthy crispness of puffed wild rice.
Charron suggests a bottle of 2016 "Les Pierres Qui Décident" Sauvignon Blanc from California’sRussian River Valley to accompany the dish.
“I looked for something with a lot of texture, acidity, and slight herbal note,” Charron said. “This particular sauvignon blanc is stylistically similar to a Sancerre and gives a strong perception of minerality. Other wines that would pair nicely would be a riesling or a sake, but the key here is to find something with a little bit of weight. For riesling, I would suggest something from Alsace or a barrel-aged riesling from the Phalz. A Honjozo or a Nigori Sake would also work well.”
Grilled abalone ceviche
Ingredients
- 5 small to medium sized abalone, shucked and pounded
Ingredients: Marinade
- ½ cup white soy sauce
- 2 tablespoons sesame seeds
- ½ cup sesame oil
Ingredients: Ceviche
- 1 ½ cups finely diced mango
- 2 tablespoons mint chiffonade
- juice of 2 limes
- 2 tablespoons cilantro chiffonade
- 1 teaspoon Yuzu juice
- 1 teaspoon toasted sesame seeds.
- Avocado Puree
- 2 Avocado
- Juice of 1/1/2 lemons, or to taste
- Salt, to taste
Ingredients: Puffed Wild Rice
- 3 cups Rice Bran Oil
- 1 cup wild rice
Garnish
- micro cilantro, red mustard green, or micro shiso
Method
- Combine marinade ingredients, add abalone and marinate for 2 hours. Remove and discard juice. Pat dry with paper towels.
- Grill for about 1 – 1 ½ minutes each side, depending on thickness, over medium high heat, cool and slice thinly. Place in a bowl and toss with remaining ceviche ingredients.
- To make the avocado puree, puree ripe avocados with salt and lemon juice to taste.
- To make Puffed Wild Rice, in a deep pan heat rice bran oil to 375. Cover pay and fry the wild rice until it puffs. Spread out on towels and season with salt to taste.
- To serve, place the abalone ceviche in the abalone shells, pipe avocado puree on top and sprinkle with puffed rice. Garnish with micro greens.
