Gaivusis lašišos ir mangų tartaro receptas

Refreshing salmon and mango tartare recipe

Tartar with mango and avocado

For the recipe you will need:

1 piece of well-ripened avocado
1 piece of well-ripened mango
200g of salted salmon
black pepper, red peppercorns and leek sprouts

We produce

Salmon tartare, two servings

We cut everything into pieces, take a pastry ring or a bowl and layer them, the first layer - avocado, the second - mango, the third - salmon, we will decorate with mango slices, ground black pepper, red peppercorns and leek sprouts or other favorite greens, delicious

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Leche de Tigre "Tiger's Milk" Peruvian Sauce adapted for Hiramasa Ceviche This Leche de Tigre recipe is adapted for Hiramasa (yellowtail kingfish): clean, aromatic, vibrant, yet balanced. Perfect for ceviche or as a dressing just before serving. Equipment for easy preparation: high-power blender, fine-mesh sieve, citrus press. Ingredients (blend all in a blender) Ingredients Quantity (for 700g fish fillet) Notes Chilled Hiramasa fish juices 100 ml Obtained by opening the vacuum packaging. All liquid is used for the sauce. Trimmings can also be used. Freshly squeezed lime juice 90 ml Cut limes in half and remove the white central pith to avoid bitterness. White onion 60 g Roughly chopped (traditional choice for the sauce). Cilantro stems 10–12 sprig stems Yes, specifically the stems are used for blending. Wash well, use more stems than leaves. Celery 25 g Adds freshness. Red chili pepper 10–15 g Desseeded if you prefer milder spice. Garlic 1-2 smaller cloves Hiramasa fish doesn't require much garlic. Ginger (optional, but recommended) 8–10 g Peeled, thinly sliced. Ice cubes 5–6 pcs. (approx. 120 g) Helps emulsify the sauce and mellows the acidity (does not "dilute," but balances). Sea salt or other salt of choice 6–10 g (to taste) Add gradually. Neutral oil (optional) ½ tsp. Grapeseed or sunflower. Preparation steps 1) Prepare the lime juice Peel the limes down to the flesh – remove all white pith. Squeeze gently (without vigorous "mashing") to avoid bitterness. Strain the juice and keep chilled. 2) Prepare the fish juices Use only very fresh fish or our sashimi-grade and Ikejime certified Hiramasa fillet. Collect liquid from trimmings/bones/collar (can be lightly squeezed), or if using our product, collect the juices accumulated in the vacuum pack. Keep chilled (in the refrigerator) until serving. 3) Blending Add to blender: fish juices, lime juice, onion, celery, cilantro stems, chili, garlic, ginger (if using), ice. Blend for 10–15 seconds. Do not overblend until frothy, to avoid bitterness. 4) Seasoning and straining Add salt gradually; you can blend for another 2–3 seconds. Strain the prepared sauce through a fine-mesh sieve, pressing lightly with a spoon through the sieve. If you choose to add oil, this is the time to mix in ½ tsp. neutral oil. How to use with 700g hiramasa Cut the fish into cubes or slices. Lightly salt. Pour Leche de Tigre only just before serving. Marinating time: 30–60 seconds (Hiramasa is delicate – no longer needed). Taste check: the sauce should be cold, aromatic, "milky" (from the emulsion), acidic but not sharply "biting."

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