Kanpachi Sashimi with Salsa Morita
Thomas J. Story
Crudo is on practically every menu in the West these days, but what makes this one special is twofold: the use of delicate, dry-aged kanpachi, as well as Casamarte chef Héctor Palacios’ incredible smoky salsa morita. Fans of chipotle may find the flavor somewhat familiar; morita chiles are made from smoked, red-ripe jalapeno peppers whereas chipotles come from the unripened green fruit. The result is a rich, smoky sweetness that’s fantastic when paired with the fish.
This recipe, and others like it, can be found in the article “These Mexican Seafood Dishes Will Transport You to a Seaside Resort.”
How to Make It
1
Make the salsa: Combine chopped cucumber, red onion, and morita chiles in a mixing bowl. Then mix in olive oil and lemon juice, and season with salt and pepper to taste. Add more lemon juice if desired. Spread evenly on a plate as the base.
2
Prepare the fish: Cut into thin slices, approximately ¼ of an inch thick. Place on top of sauce. Garnish with cilantro and serve.
Ingredients
For the Salsa Morita
¼ cup finely chopped cucumber
¼ cup finely chopped red onion
¼ cup finely chopped morita chiles
3 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste
For the Sashimi
¼ lb kanpachi filet
½ cup salsa morita (see above)
¼ cup cilantro to garnish
Directions
1
Make the salsa: Combine chopped cucumber, red onion, and morita chiles in a mixing bowl. Then mix in olive oil and lemon juice, and season with salt and pepper to taste. Add more lemon juice if desired. Spread evenly on a plate as the base.
2
Prepare the fish: Cut into thin slices, approximately ¼ of an inch thick. Place on top of sauce. Garnish with cilantro and serve.
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