6 oz Kanpachi (Amberjack) belly and scrap from bones
1 unit Shallot minced
1 tbsp Hot sauce (Habanero Garlic)
1 tsp ginger pure
1 lemon juice
1 lime juice
Herb Salad (Celery leaves, fennel front, cilantro leaves)
5 tbsp olive oil
1 tsp mustard
1 tsp honey
2 tbsp apple cider vinegar
Salt and pepper TT
2 Tbsp chopped parsley
- In a bowl mix the Kanpachi (Amberjack) meat chopped very finely. Add shallot, hot sauce, ginger pure, lemon and lime juice. Taste salt and pepper and reserve in a cooler.
- In a medium bowl mix mustard, apple cider vinegar and honey. With the help of a whisk, mix the grapeseed oil by pouring slowly until you have a dressing consistency. Season with salt and pepper and add the chopped parsley. Reserve.
- Sliced the cucumber very thin and displayed it in the center of the plate.
- With the help of a ring mold, display your tartare in the center. Season the herb salad with the dressing mixing well and put on top of the tartare. Garnish the dish with more dressing, parmesan shaves and capers.
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