Hamachi Ceviche, Lemon Honeysuckle Tiger Tea, Serrano Chili

Hamachi Ceviche, Lemon Honeysuckle Tiger Tea, Serrano Chili

 

YIELD 4 servings

 

INGREDIENTS

FOR THE HAMACHI:

  • 1 pound Hamachi, thinly sliced sashimi style (Do not stack)
  • 15 serrano chilies, sliced paper thin
  • 1 cup cancha nuts

 

FOR THE LEMON HONEYSUCKLE TIGER TEA:

 

PREPARATION

FOR THE LEMON HONEYSUCKLE TIGER TEA:

1. Sweat the garlic and the ginger in a small sauté pan. Once softened, allow to cool.

2. Add the sautéed aromatics and all of the remaining ingredients except the olive oil into a blender.

3. With the blender running, stream in the olive oil and blend until smooth.

FOR THE CEVICHE:

1. For each portion, place 1 ounce of the Hamachi and 2 slices of serrano chili in a small bowl.

2. Add 5 cancha nuts and ½ ounce leche de tigre.