Marcus Samuelsson's Amberjack Tiradito

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A Note from Feedfeed

This beautiful blend of Amberjack, Coconut Leche de Tigre sauce, Sorrel, and Cilantro is a flavor explosion! This dish is featured on the menu at Marcus Samuelsson's restaurant, Red Rooster, in Miami Florida. 

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  • Recipe Card
Prep time 15mins
Serves or Makes: 2 servings

Recipe Card

For the Leche de Tigre sauce

ingredients

  • 1 can coconut milk
  • 1 1/2 cups lemon juice
  • 1 1/2 cups lime juice
  • 1/4 pound celery
  • 1/4 pound shallots
  • 1/2 bunch cilantro, large stems removed
  • 2 tablespoons fish sauce
  • 3 tablespoons granulated sugar
  • 1 tablespoon Kosher salt

For the Leche de Tigre sauce

Method

  • Step 1

    In a blender, combine all the ingredients. Blend on high until super smooth. Transfer to a bowl and refrigerate until serving. 

For the herb oil

ingredients

  • 1/2 cup canola oil
  • 1 cup softly packed mixed soft herbs: chervil, parsley, cilantro

For the herb oil

  • Step 1

    In a blender, combine the oil and soft herbs. Blend on high until the temperature of the oil reaches 136°F. Strain through a coffee filter into a bowl placed over an ice bath. Chill quickly and serve immediately. 

For the assembly of the tiradito

ingredients

  • 1/4 pound Amberjack, sliced into 1/4 inch slices
  • 1/3 cup Leche De Tigre sauce
  • 2 tablespoons crushed Corn Nuts
  • 5 leaves cilantro
  • 5 leaves sorrel
  • herb oil, to garnish

For the assembly of the tiradito

  • Step 1

    Arrange the amberjack slices evenly on a large plate. Dress with the Leche de Tigre sauce. Garnish with crushed corn nuts, cilantro and sorrel. Finish with dots of the herb oil around the plate.