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SWFE 2018


Hamachi Crudo with Vanilla Olive Oil, Serrano, Citrus

By Executive Chef Taylor Park of Centerplate

Serves 4

Vanilla Infused Olive Oil

1 each vanilla Pod (split in half)

16 oz bottle extra virgin olive oil

Place the split vanilla bean inside the bottle of olive oil at least 24 hours prior to needing it.

Hamachi Crudo

12 oz Hamachi loin, skin off

1 each lime, cut in half (for juice)

Grapefruit, segmented (3 segments per person)

1 each Serrano chili (red or green, depends on your color preference), sliced thin in rings

1 tbsp sea salt

1 oz vanilla olive oil

1 bunch cilantro

Place 3 segments of grapefruit onto a plate or in the bottom of a small mason jar.

Slice Hamachi thinly and place 2-2 oz portions onto a plate or into a small mason jar on top of the Hamachi.

Squeeze the fresh lime juice over the fish.

Sprinkle sea salt on top of fish.

Lightly drizzle vanilla olive oil onto fish.

Garnish with serrano chili slices and cilantro leaf.

 

Click here to see Chef Park's tip

June 2017


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