Hamachi Ceviche, Lemon Honeysuckle Tiger Tea, Serrano Chili Recipe

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:

• 8 ounces dashi
• 8 ounces Pure Leaf Tea House Organic Black Tea Sicilian Lemon & Honeysuckle Flavor
• 4 ounces aji amarillo puree
• 4 ounces garlic
• 8 ounces coconut milk
• 12 ounces lime juice
• 3 ½ ounces olive oil
• Salt and pepper

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.

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