Lomi Lomi Lettuce Cups Recipes

LOMI LOMI IN A YUZU PONZU SAUCE

Steps:

• In a small bowl stir together the salt and sugar. In a high-sided dish add half of the cure mixture then add the salmon filet. Pour the remaining mixture over the top, patting it into the salmon. Cover with plastic wrap and refrigerate overnight.
• The next day remove the salmon from the cure and discard the salt mixture. Rinse the salmon in ice-cold water and pat dry. Cut into small, ¼" cubes and add to a medium mixing bowl.
• In a small bowl whisk together the yuzu koshu, sesame oil and ponzu until combined.
• In a small bowl toss the tomatoes with the grapeseed oil and salt and let sit for 15 minutes. Add the tomatoes to the mixing bowl with the cured salmon, green onions, serrano, cucamelon, avocado and cilantro and gently toss together. Top with salmon roe and serve.

LOMI LOMI

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

LOMI LOMI LETTUCE CUPS

Steps:

• Place salmon and salt in a ziploc bag. Shake to coat fish. Refrigerate 8 hours or overnight.
• Rinse salmon, then soak in ice water 2 hours, changing the water every 30 minutes. remove, pat dry, dice, and set aside.
• Soak white onion in ice water 15 minutes. Drain well.
• Add onions and tomato to salmon and mix well. Divide among 16 lettuce leaves.

LOMI LOMI

Steps:

• Salt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.

CALIFORNIA LETTUCE CUPS

Steps:

• In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside.
• Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes.
• Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve.

LOMI LOMI(MALDIVES)

Steps:

• To make the ginger juice:.
• Combine 1 cup peeled & grated ginger, with 4 cups boiling water. Strain. Alternatively you can boil the ginger until it reaches desired strength.
• You can also run fresh ginger through a juicer, if you have one, but the result is much more potent, so you won't need as much in the recipe.
• Ginger juice keeps for at least a week in the fridge.
• To make the Lomi Lomi:.
• I have put it in cups to make it easy, but here is the method to make as much or as little as you want.
• Mix 1 part ginger juice(1 cup), 1.5 parts lime juice(1 1/2 cups) and 1-3 parts honey (1-3 cups or to taste).
• Mix with lots of crushed ice, or blend the Lomi Lomi and ice together, like a frozen margherita(yum!).
• You will have enough ginger juice to make 3 more batches of Lomi Lomi!
• NOTE: Be sure to thoroughly mix the honey into the juices first while still hot, before adding the ice, or the honey will harden like rock and wont blend into the drink.