Ingredients

• 2 Scotch bonnets
• 5 Thai chiles
• 1/2 cup brown sugar
• 1/4 cup kosher salt
• 2 ounces fresh ginger
• 3 lime leaves
• 1/2 cup Criollo mojo
• 1/4 cup mirin
• 1/4 cup sherry
• 1 pound salmon fillet

Instructions

1. Place all ingredients in food processor or blender, and puree. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down. Remove from cure and slice thin. Serve chilled.