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Not only do these fermented blueberry jalapeño 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 jalapeños 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 jalapeño 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’s Good to Know with Chef Olivia:

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

Recipe

Fermented Blueberry Jalapeño Scallop Crudo

Yield: Serves 4

Ingredients

For the Blueberry Lacto Jalapeño Slices:
Yield: 1 quart

• 1 cup frozen blueberries, defrosted
• 12 jalapeños, 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 Jalapeño 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 jalapeño slices
• 1 small bunch basil

Directions

For the Blueberry Lacto Jalapeño Slices:

1. Add defrosted blueberries along with any liquid, thinly sliced jalapeños, 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 Jalapeño 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 jalapeño slices, and basil leaves.

More fermented recipes from Chef Olivia:

• Tomato 'Ndjua, Avocado & Fermented Jalapeño Kraut Subs
• Loaded Sweet Potato with Fermented Pomegranate Ginger Salsa & Whipped Tahini
• Blackberry Basil Arugula Salad with Hyssop Blackberry Vinaigrette