Hamachi Ceviche, Lemon Honeysuckle Tiger Tea, Serrano Chili

Hamachi Ceviche, Lemon Honeysuckle Tiger Tea, Serrano Chili

Ingredients

 

  • FOR THE LEMON HONEYSUCKLE TIGER TEA:
  • 8 ounces dashi
  • 8 ounces Pure Leaf Sicilian Lemon & Honeysuckle Organic Black Tea
  • 4 ounces aji amarillo puree
  • 4 ounces garlic
  • 8 ounces coconut milk
  • 12 ounces lime juice
  • 3 ½ ounces olive oil
  • Salt and pepper

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

Instructions

 

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.