YIELD

4 servings

INGREDIENTS

12 ounces Hamachi (pacific yellowtail fish), deboned and blood line removed

PISTACHIO SERRANO PUREE
1/2 cup shelled pistachios
3/4 cup roasted pistachio oil
1 Serrano pepper
Salt to taste

CITRUS AGUACHILI
1 cucumber, sliced
1/2 cup spinach
1 cup fresh orange juice
1 Serrano pepper
3 limes, juiced
3 lemons, juiced

GARNISH
4 tablespoons shallots, sliced and rinsed with lime juice
4 tablespoons radish, shaved
24 cilantro leaves
4 tablespoons roasted pistachio oil
20 pieces Serrano peppers, thinly sliced
1 lemon, zested
Salt to taste

INSTRUCTIONS

PREP AHEAD
Clean the Hamachi and thinly slice, sashimi style. Slice the cucumber and juice the limes and lemons. Slice the shallots and rinse with lime juice. Shave the radish, slice the Serrano pepper in thin pieces and zest the lemon.

FOR THE PISTACHIO SERRANO PUREE
Add the pistachios, pistachio oil, Serrano pepper, and salt in a sauce pot, cook on low heat until tender. Stir occasionally. Once tender, add mixture into a blender and blend until homogenized. Set aside.

FOR THE CITRUS AGUACHILI
Combine cucumber, spinach, fresh orange juice, Serrano pepper, lemon and lime juices into a blender. Blend at high speed until homogenized. Pass through a fine mesh sieve to remove the fibers.

ASSEMBLY
Spoon small amount of pistachio serrano puree onto bottom of serving plate and lay Hamachi pieces on top. Season Hamachi lightly with salt and lemon zest. Dollop small amount of pistachio serrano puree on top of the Hamachi. Place radish, shallot, serrano and cilantro on top of the Hamachi. Pour the Citrus Aguachili over the Hamachi and finish with a drizzle of roasted pistachio oil.