Appetizer

Escovitch Red Snapper Tartare with Crispy Cassava Wafer, Charred Chili Oil & Aji Amarillo Mousse

Name: Escovitch Red Snapper Tartare with Crispy Cassava Wafer, Charred Chili Oil & Aji Amarillo Mousse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Ingredients: 280g sushi-grade red snapper fillet, skinless, bloodline removed; juice of 3 limes (approximately 90ml); juice of 1 orange (approximately 60ml); 1 fresh cassava root (approximately 150g), peeled, thinly sliced on mandoline; 2 scotch bonnet peppers, minced; 90ml neutral oil; 1 red bell pepper, roasted, peeled, roughly chopped; 1 ají amarillo pepper (fresh or jarred), roughly chopped; 30ml neutral oil; 15ml lime juice; 2g fine sea salt; 1g cumin powder; ¼ fresh onion, thinly sliced; 1 carrot, thinly sliced into ribbons; 20ml white wine vinegar; 6g coriander seeds, lightly crushed; 3 whole cloves; 1 bay leaf; 3 fresh cilantro sprigs; microgreens for garnish; fleur de sel

Pristinely fresh red snapper, knife-cut into delicate ribbons and cured in lime and spices, crowned with charred Scotch bonnet chili oil. Served with a gossamer cassava wafer, vivid ají amarillo mousse, and pickled vegetable garnish for tart, herbaceous contrast.

1048calper serving 34gprotein 96gcarbs 60gfat 30min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this