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.