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