Scallop crudo with fermented jalape帽os.

Fermented Blueberry Jalape帽o Scallop Crudo Recipe

Not only do these fermented blueberry jalape帽o slices add a deep purple pop of color to both sweet and savory dishes, but they also contribute a tangy and sweet lingering heat.

The ferment starts by slicing jalape帽os quite thin. The slices are then combined with frozen blueberries, apple juice, apple cider vinegar and a salt brine and left to ferment at room temperature for one week. The flavor continues to develop even more when left in the refrigerator for a number of weeks.

Since the fermented jalape帽o slices offer such a multi-dimensional spectrum of flavor, they are the perfect topping for a plate of seafood crudo. They cut through the richness of the scallops and are small enough to get a slice in each bite. The combination pairing of the lemon oil, blueberry flavor notes and fresh basil topping makes this dish a winner.

What鈥檚 Good to Know with Chef Olivia:

  • Always leave the seeds intact when fermenting jalape帽os, as the flavor will otherwise be bland and quite flavorless.
  • Mince and use extra fermented blueberry jalape帽o slices as a mignonette topping for a platter of oysters.
  • Use the fermented blueberry jalape帽o brine to craft next-level margaritas.
  • Try thickening the fermented mixture with pectin to create a spicy blueberry jalape帽o jam.
  • Pair fermented blueberry slices with anything corn such as elote, cornbread or a topping for nachos. 

Recipe

Fermented Blueberry Jalape帽o Scallop Crudo

Yield: Serves 4

 

Ingredients

For the Blueberry Lacto Jalape帽o Slices:
Yield: 1 quart

  • 1 cup frozen blueberries, defrosted
  • 12 jalape帽os, destemmed and thinly sliced
  • 1/2 cup apple juice
  • 1/4 cup raw apple cider vinegar
  • 1 tablespoon sea salt
  • Water, to cover

For the Fermented Blueberry Jalape帽o Scallop Crudo and Assembly:

  • 1 pound scallops, sliced
  • flaky sea salt, to serve
  • 1/4 cup good quality olive oil
  • 2 tablespoons lemon oil
  • 1 cup fermented blueberry jalape帽o slices
  • 1 small bunch basil

Directions

For the Blueberry Lacto Jalape帽o Slices:

  1. Add defrosted blueberries along with any liquid, thinly sliced jalape帽os, apple juice, apple cider vinegar and sea salt to a sterilized quart-sized jar.
  2. Add fermentation weight.
  3. Add water to 1-inch below the lower rim.
  4. Fasten jar with airlock and allow to ferment at room temperature for 7 days.
  5. Transfer to refrigerator for extended storage.

For the Fermented Blueberry Jalape帽o Scallop Crudo and Assembly:

  1. Arrange sliced scallops and sliced radishes on a plate.
  2. Sprinkle on flaky sea salt.
  3. Top with olive oil, lemon oil, fermented blueberry jalape帽o slices, and basil leaves.

More fermented recipes from Chef Olivia:

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