January 31, 2013

Hawaiian Kampachi Tiradito

 Recipe courtesy of Chef David Dworshak

Carnivale Restaurant, Chicago

Makes 4 servings

The Fish

1 lb. kampachi or any other sushi quality fish (thinly sliced)

Season with flaky salt, extra-virgin olive oil  and lime juice just before serving. 

The Jicama

1 slice jicama, diced and marinated

1 clove garlic, minced

1 one-inch slice ginger, minced

Juice of 1 lemon

1 T. soy

¼  t. cayenne pepper

1 t. agave nectar

Mix all ingredients and marinate jicama.

The Sauce

3 roasted red peppers

1 Habanero chile, seeded

Zest of 1 lime

Juice of 2 limes

Salt and pepper

Puree all ingredients in a blender, strain, and reserve.

The Garnish

Fresh torn mint

Place sauce on plate, then place fish on top. Finish with marinated jicama; garnish with mint.

January 31, 2013