The Habañero Candied Bacon Smoked Salmon Ceviche
Agave and Brown Sugar
Mixed Mini Bell Peppers
Fresh Ground Black Pepper
How to Prepare:
Brine 1 medium salmon fillet 2 days prior to making dish. Smoke salmon the day prior to making the dish. Season to preferred taste. Allow to cool and refrigerate.
Combine habañero with agave nectar and brown sugar in a saucepan and reduce with tequila. Apply reduction to bacon and bake @ 350° in oven on rack brushing and turning intermittently. Allow to cool. Repeat process with prosciutto and allow to cool.
Combine smoked salmon in a bowl and add juice from two limes, salt, and pepper. Allow to rest refrigerated. Finely chop the following ingredients: red onion, mixed mini bell peppers, cilantro. Add ingredients to salmon and mix with the juice of two additional limes. Largely dice candied bacon and mix in with all ingredients.
Plate prosciutto and red chard as shown with tortilla chips and wedges of limes. Garnish to your preference.