Tiradito Verde | Hamachi, Yuzu Kosho, Salsa Verde, Cucamelon, Pickled Watermelon Radish, Sesame Carrot Purée, Furikake
Recipe courtesy of Daniel Montano, CEC, Executive Chef, Mizner Country Club
Ingredients
- hamachi - 1 ea., sliced to desired thickness
- cucamelon - 1 ea., 1/2-inch slices
- Ingredients for the Salsa Verde:
- tomatillos - 7 ea., medium, washed and leaves removed
- yellow onion - 1/4 ea.
- cilantro - 1 bunch
- water - as needed
- green yuzu kosho - 1 Tbsp.
- salt - to taste
- Ingredients for the Pickled Watermelon Radish:
- yuzu juice - 1 cup, unsweetened
- salt - to taste
- roasted garlic oil - to taste
- Ingredients for the Sesame Carrot Purée:
- carrots - 5-6 ea., medium, peeled and chopped
- toasted sesame oil - 1 Tbsp.
- tahini - 1 Tbsp. (optional for a richer sesame flavor)
- water or vegetable stock - as needed
- salt - to taste
- toasted sesame seeds - 1 tsp. (optional, for garnish)
- Ingredients for the Yuzu Foam:
- yuzu juice - 85 gms.
- sugar - 12 gms.
- xanthan gum - 0.75 gms.
- Versawhip 600K - 1.75 gms.
- Ingredients for the Avocado Purée:
- avocados - 3 ea.
- cilantro - 1 bunch
- limes - 3 ea., fresh
- sour cream - 1 cup
- salt - to taste
Instructions
Procedure for Hamachi:
- Slice hamachi to desired thickness for texture.
Procedure for Cucamelon:
- Slice cucamelon to ¼-inch slices.
Procedure for Salsa Verde:
- Place tomatillos and onion in a pot with cold water and bring to a boil. Once boiling, turn off the heat and cover.
- Let rest in hot water for 15 minutes. Remove and blend with fresh cilantro.
- Heat a large pot and add the pureed salsa verde back, cooking for 30 seconds.
- Season with salt to taste and stir in the yuzu kosho, adjusting the amount based on desired spiciness.
Procedure for Pickled Watermelon Radish:
- Slice radish to desired thickness.
- Ensure the yuzu juice is well seasoned with salt.
- Combine all ingredients in a cryo-vac bag and cryo blanch until the radish slices are soft and flexible.
Procedure for Sesame Carrot Purée:
- Place carrots in a pot of salted water or vegetable stock. Bring to a boil, then reduce the heat and simmer until tender (about 15-20 minutes).
- Drain and transfer to a blender. Add toasted sesame oil and blend until smooth, adding water or stock if needed for consistency.
- Season with salt to taste. Optionally, garnish with toasted sesame seeds.
Procedure for Yuzu Foam:
- Blend all ingredients together until smooth and foamy.
Procedure for Avocado Purée:
- In a blender, purée avocado, cilantro, and lime juice until smooth.
- Transfer to a mixing bowl and whisk in sour cream.
- Season with salt to taste.
To Assemble:
- Brush carrot purée on the plate.
- Arrange sliced hamachi on the plate.
- Place pickled radish on top of Hamachi slices.
- Add avocado puée drops and garnish with seas spears.
- Add cucamelon slices to the plate.
- Drizzle the salsa verde over the fish.
- Add a touch of yuzu foam and garnish carrot purée with furikake.
