Fresh Cranberry-Peach Salsa
Prep Time
20 minutesServing Size
3
Ingredients
Fish:
450g skinless sushi-grade hamachi (yellowtail), thinly sliced into 1/4-inch thick pieces
Kosher salt
5g ground black pepper
5g ground fennel seed
5g ground coriander
Ezme:
23ml Ocean Spray® Cranberries
20g sugar
1 small garlic clove, finely chopped
1/2 white onion, roughly chopped
1 fresno chile, roughly chopped
1 red bell pepper, roughly chopped
40g pomegranate molasses
2 limes, zested and juiced
11ml water
salt to taste
Garnish:
extra virgin olive oil
orange segments
thinly sliced cherry tomatoes
oil-cured olives
thinly sliced raw Ocean Spray® Cranberries
thinly shaved raw red onion
chopped cilantro
mint leaves
Steps
In the bowl of a food processor, pulse all the ingredients about 20 times (you may have to scrape down the sides) until well-combined, but not pureed. Refrigerate until ready to serve.
Best served with grilled salmon, baked brie or roasted meats!
Recipe by Chef Will Gilson