Hamachi Tiradito With Cucumber Leche de Tigre
Chef Mia Castro
Ingredients
- 8 oz. hamachi, fresh (never frozen, but kept very cold) sushi-grade, cleaned, sliced into 1⁄6” pieces, (reserve
white scraps).
- For leche de tigre:
hamachi scraps (white, no blood line)
3⁄4 english cucumber
1 lime, zest and juice
2 scallions, chopped
1⁄2 jalapeno (no seeds)
2 garlic cloves
1 tbsp. honey
2 tbsp. extra virgin olive oil
salt (to taste)
- For garnish:
1⁄2-3⁄4 cups leche de tigre
1 tbsp. extra virgin olive oil
1 english cucumber, sliced paper-thin
1⁄2 jalapeño, sliced paper-thin
flaky sea salt (to taste)
1⁄2 cup salted cancha corn or plain, salted corn nuts, coarsely crushed
mild-tasting micro greens (ex. micro cilantro, micro broccoli, micro basil, etc.)
Directions
- For leche de tigre:
- Place all ingredients in a high-speed blender. Blend on high until completely smooth (30
seconds to one minute). Adjust flavor with salt and acidity level with honey. Use your judgement. - Strain through a fine mesh sieve.
- Chill.
- On a cold, round plate, assemble 2 oz. of hamachi slices, flat.
- Spoon 1-2 tablespoons of chilled leche de tigre directly over the hamachi and spread it
evenly with the back of your spoon. - Drizzle droplets of olive oil onto the leche de tigre (so it’s visibly suspended over it).
- Arrange 5 slices (each) of cucumber and jalapeños flat over the hamachi.
- Sprinkle flaky sea salt over every piece (to taste).
- Sprinkle 1-2 tablespoons of crispy corn over everything.
- Garnish with 5-7 micro green leaves.
- Serve cold.
Assembly:
Information
- Category
- Appetizers
- Cuisine
- Other
- Yield
- 4 servings