Halibut Crudo with Leche de Tigre

This dish is from Gala in Santa Barbara, which opened on Anacapa Street in early 2023. The couple behind this American-Spanish fusion restaurant, Chilean-born Chef Jaime Riesco and Santa Barbara native Tara Penke, recently returned from Barcelona where they ran a breakfast and brunch spot, Picnic. (The time change actually allows them, along with some amazing employees, to keep running it from Santa Barbara!) Eating at Gala is like a trip to Spain, but fulfilled with local produce and seafood from our own American Riviera.

This local crudo of Halibut is fresh and flavorful. The Peruvian-style Leche de Tigre adds a superb flavor layer. (This traditional marinade/sauce was developed along with the birth of ceviche, and is often served as a small drink/appetizer.)

Halibut Crudo with Leche de Tigre

Jaime Riesco of Gala

You’ll want to make your Leche de Tigre ahead of time, so that the flavors can meld into its own, unique marinade/sauce.

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Course Appetizer

Cuisine Peruvian

Servings 2 people

Ingredients

  

• 1/2 cup lime juice freshly squeezed
• 1/2 cup lemon juice freshly squeezed
• 2 tsp cilantro leaves and stems
• 1 shallot
• 1/2 jalapeno
• 1/3 lb Halibut
• beets pickled
• chives chopped
• pea shoots, edible flowers for garnish

Instructions

 

• Combine lime and lemon juice, cilantro, jalapeño (or other or spicy chile) and shallot in a blender.
• Blend until smooth, then strain it and add salt to taste. Store it in the refrigerator.
• Put the Halibut Crudo in the freezer for a short time until almost frozen, so that you are able to cut it into very thin slices.
• Take the Halibut out and press parchment paper onto the fish slices to absorb the water. Once it’s totally thawed (should only take a few minutes), slice the fish into thin slices.
• Lay the slices out on a plate, sprinkle with flaky sea salt and extra virgin olive oil, then cover with a thin layer of Leche de Tigre.
• Top with diced pickled red and golden beets, edible flowers, spring pea shoots and chopped chives.

Keyword crudo, halibut, tartare