For all of our SandySpice members…Get ready for April’s spice – Shabazi N.38 is the essence of zhoug, a spicy paste made with cilantro, green chiles and lemon juice that is the classic Yemenite hot sauce. Shabazi N.38 transforms a labor-intensive condiment into a simple powder to sprinkle into pasta sauce, scrambled eggs, or mojitos.
Fluke Crudo with Grapefruit Salsa
Makes 6 servings
Ingredients
2 pink grapefruits
1 cup thinly sliced scallions
1 jalapeno pepper, seeded and finely chopped
10 cilantro sprigs, stems and half of the leaves finely chopped, remaining leaves saved for garnish
1 tablespoon Shabazi N.38 spice blend, plus more for garnishing
1 ½ pounds very fresh skinless fluke fillets (or black sea bass, red snapper or Hamachi)
Flaky sea salt, preferably Maldon
High quality extra-virgin olive oil
Instructions
1. Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruit into segments then squeeze the grapefruit juice from the leftover hulls over the segments.
2. In a bowl, combine the scallions, jalapeno, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the juice to the other ingredients. Add the Shabazi and stir gently until combined. Refrigerate until ready to use.
3. Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
4. Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.
Recipe provided by LA BOÎTE.
For more recipes and spices check out “The Art of Blending” by Lior Lev Sercarz
Photography by Thomas Schauer.
