Swahili Squid Ceviche Served with Passion Fruit Tiger Milk and Ink Rice Cracker with Chef Hector Boo
1 portion (60g ) infused Squid in Mojo Verde
(This will be seal in a vacuum bag for 12hour.)
1 Portion (80ml) Passion fruit tiger milk
(this will be placed on a bowl to marinated the squid before place on the rice cracker )
2g Sun Dry tomato skins
(place the skin on the sun until drying)
3g Fresh Coriander micro greens
- 5 soft river stones for plating
- 1 Ceramic bowl for plating
- Liquid Nitrogen for plating
- Sea leaves for plating
- Marinate the infused squid in a small bowl with the tiger milk and added to the top of the puff rice cracker.
- Organize in a way that can cover all the rice crackers but does not go all the way to the borders for easy eating.
- Place the tomato skins on top and finish by placing micro coriander at the top
- Have the whole dish assembled then place it on top of the river stones and then add the liquid nitrogen to the bowl on the table for the morning sea effect
BREAK DOWN RECIPIES
MOJO VERDE (TO INFUSE THE SQUID)
- 130g fresh coriander leaves
- 3 fresh garlic cloves
- 400g olive oil
- 40g balsamic white vinegar
- 12g fine salt
- 6g cumin seed toasted.
Add all the ingredients to a blender and blend until it has a smooth texture. Constantly check to avoid overheating which will kill the strong green color of the coriander.
- 240g clean squid cut into very small cubes
- 1/2 recipe of Mojo Verde
Mix the ingredients and seal in a vacuum bag at 100% to make sure the flavor colors have infused the squid properly. It should be kept there for 12hours.
PASSION FRUIT TIGER MILK
- 60g cup minced white onion
- 2 small celery stalks, roughly chopped
- 1 medium garlic clove, roughly chopped
- 1-inch nub ginger, peeled and roughly chopped
- ¼ cup roughly chopped cilantro (leaves and stems)
- 60ml cup lemon juice
- 120ml cup fresh passion fruit juice
- salt to taste
- 45ml tablespoons olive oil
Combine the first 7 ingredients in a powerful blender and blitz until smooth.
Strain through a fine-mesh sieve and season with salt to taste.
Slowly whisk in the olive oil.
PUFF INK RICE CRACKER
- 100g rice
- 370g water
- 30g squid ink
- 20g salt
- oil for frying, as needed
Cook Rice – Place rice in a pot with water, ink and cook until tender and falling apart.
Blend – Once the rice is thoroughly cooked, pour it—along with leftover water—into a blender and blend into a very fine purée.
Dehydrate Puree – Spread the rice purée onto nonstick oven sheets, forming sheets about 1 mm to 1.5 mm thick. Place in the oven at 122 °F / 50 °C. Until is completely dry.
Frying the Rice Puffs – Heat fryer to 374 Degrees Farenheit / 190 Degrees Celcius. The hotter the fryer, the better, and break rice sheet into segments about half as big as you want your crisps to be—these things can grow to about triple or even quadruple their original size.
CHEF HECTOR BOO BIO
I am an Executive Chef.
I am originally from Galicia, Spain, one of the areas with a great culinary culture. After traveling and working in different parts of Europe, I moved to Kenya where I have been residing and working for the past 6 years.
My philosophy could be summarized in the concept of “harmony”. My creations integrate the territory and its resources, the ancestral cultural roots, the products of traditional Spanish recipe book, the cooperation with the immediate surroundings, the technical tools available to me all in an attempt to create pleasure, improve, generate added value for the activity and the sector, share wealth and knowledge; in conclusion, grow, in the broad sense in a constant and sustainable manner.
Chef Hector Boo