When Super Model Ubah Hassan told us eight years ago that she made hot sauce, we were 100% on board with a sauce that could be as hot as her. But she really made it happen, and fast forward Ubah Hot is sold out. That is, until now. You have your chance to see what everyone’s talking about, and we have the Ubah Hot recipes you need.
That Special (Ubah Hot) Sauce
We have a special treat for you as an add on for these ceviche recipes. It also helps to simplify the preparation. We always say at Galavante that if you can buy something better than you can make it, there’s no need to recreate the wheel. Our ceviche recipe is made with Ubah Hot Sauce which is the creation of Supermodel Ubah Hassan. She has created three varieties: Ruby (Fresno Mild), Emerald (Serrano Medium) and Yellow Tanzanite (Habanero Hot). Ubah’s approach is for their sauce to be THE sauce for everything, and we can confirm that it’s pretty amazing for Tiraditos.
Montauk Sea Bass Ceviche
Ingredients
1 lb fresh sea bass fillets, skin removed
4-5 limes (for juice)
1 lemon (for juice)
1 orange (for juice)
1/2 red onion, thinly sliced
1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
1 ripe tomato, diced
1/2 cup cilantro leaves, chopped
1 avocado, diced
Salt and pepper to taste
Recommended Ubah Hot Sauce: Ruby (Fresno Mild)
Instructions:
Prepare the sea bass by rinsing the sea bass fillets under cold water and patting them dry with paper towels. Cut the sea bass into thin slices and place them in a glass or ceramic non-reactive bowl. Next, marinate the sea bass by squeezing the juice from the limes, lemon, and orange over the sea bass pieces. Make sure they are fully submerged in the citrus juice. Cover the bowl with plastic wrap and let the sea bass marinate in the refrigerator for about 20-30 minutes. The citrus juice will “cook” the fish, turning it opaque and firm.
While the sea bass is marinating, thinly slice the red onion, dice the tomato, chop the cilantro leaves, and dice the jalapeño peppers. Place all the prepared vegetables in a large mixing bowl.
Once the sea bass has finished marinating, drain off most of the citrus juice. You can leave a bit for extra flavor if desired. Add the marinated sea bass to the bowl of prepared vegetables. Season the ceviche with salt and pepper to taste. Gently toss all the ingredients together until well combined. Be careful not to break up the sea bass pieces too much.
Cover the bowl with plastic wrap and refrigerate the ceviche for at least 15-20 minutes to allow the flavors to meld together. Before serving, gently fold in the diced avocado to prevent it from browning.
To Present:
In your servicing plate, pour a layer of Ubah Hot sauce as the base. Place the sea bass ceviche on top. Serve the sea bass ceviche cold, garnished with additional cilantro leaves.
Sea Scallop Ceviche
Ingredients
pound fresh scallops, cleaned and patted dry
4-5 limes, juiced
1 orange, juiced
1 lemon, juiced
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
Microgreens
Smoked Maldon Sea Salt to taste
Fresh ground pepper to taste
Olive oil for finishing
10 sorrel leaves
10 purple edible flowers
Ubah Hot Sauce: Emerald (Serrano Medium)
Optional: Tortilla chips or tostadas for serving
Directions
Note: It’s important to use fresh scallops for this recipe. Additionally, make sure to clean them thoroughly and remove any tough muscle attached to the side of the scallop before slicing.
Begin by slicing the scallops thinly into small round pieces. Place the sliced scallops in a large glass or ceramic bowl. Juice the limes, orange, and lemon, and pour the juice over the scallops, making sure they are fully submerged. The acidity of the citrus juice will “cook” the scallops.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour. You’ll know the scallops are ready when they turn opaque and firm. While the scallops are “cooking” in the citrus juice, prepare the other ingredients. Thinly slice the red onion, mince the jalapeño pepper, dice the red bell pepper, and chop the cilantro.
Once the scallops are ready, remove the plastic wrap and add the sliced red onion, minced jalapeño pepper, diced red bell pepper, and chopped cilantro to the bowl. Mix everything gently to combine. Taste the ceviche and add salt to taste if needed. The ceviche should have a balanced acidity and flavor.
To Present:
Gently place each scallop on top of the individual microgreen nests. Carefully and precisely place a spoon of Ubah Hot Emerald sauce onto each sea scallop. Season with the smoked Maldon Sea Salt and pepper to taste. Lightly drizzle with olive oil. Garnish with one sorrel leaf per scallop and the purple edible flowers. Serve immediately.
Salmon Ceviche
Ingredients
1 lb (450g) fresh salmon fillet, skin removed
4-5 limes, juiced
2 shallots, thinly sliced
1-2 jalapeño peppers, finely chopped (adjust to taste)
1/2 cup chopped cilantro (coriander)
Dill for garnish
Olive oil to finish
Maldon Sea Salt to taste
Black pepper to taste
1 avocado, finely chopped
Yellow and white edible flowers
Ubah Hot Sauce: Yellow Tanzanite (Habanero Hot)
Tortilla chips or tostadas, for serving (optional)
Directions
Cut the salmon into small strips and place in a shallow dish or bowl. Pour the lime juice over the salmon cubes, making sure they are completely submerged. Cover the dish with plastic wrap and refrigerate for about 30 minutes to 1 hour. The lime juice will “cook” the salmon, turning it opaque. While the salmon is marinating, prepare the other ingredients. Finely chop the shallots and jalapeño peppers and cilantro. Place them all in a large mixing bowl.
Once the salmon has marinated, remove it from the lime juice and drain off excess liquid. Add the marinated salmon to the bowl with the vegetables. Season the ceviche with salt to taste. Be cautious with the salt since the salmon will already have absorbed some saltiness from the lime juice. Gently toss all the ingredients together until well combined. Be careful not to break up the salmon too much. Cover the bowl with plastic wrap and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
To Present:
Spread the hot sauce on a white or solid-colored serving plate using a frosting spatula. The sauce should be evenly spread and cover the main surface of the plate. Sprinkle the finely diced shallot evenly on top of the sauce. Lay each piece of salmon in a circular pattern on top of the sauce. Add a dill sprig on each piece of fish. Season with the Maldon Sea Salt and black pepper to taste. Mound the finely chopped avocado in the center of the plate. Drizzle with olive oil. Artfully arrange the edible flowers on top.
More About Ubah Hassan
The Podcast: From New York to Bhutan with Ubah Hassan
Ubah Hassan’s Hot Sauce Shakshuka
Ubah Hassan Talks Hot Sauce
Spotlight on Ubah Hassan: Model Behavior
The Ubah Hot Tiradito Recipe
Ubah Hassan at Camp Sarika
