Seabass Aguachile

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Contributed by: Chef Katy Smith, Puesto - Irvine

Seabass Aguachile

Recipe type: Yield: 1 Prep time: Cook time: Total time:


Seabass tiradito in guava broth topped with avocado, pickled manzano, sliced radishes, micro greens, and hearts on fire.

Ingredients:

1. SEAFOOD – Sea Bass thinly sliced 2 oz
2. DRY GOODS – Oil, Sesame (pure) portion = drops 6 portion
3. DRY GOODS – Oil, Olive 0 1/2 fl oz
4. ARCHIVE – Guava Broth Prep 1/2 fl oz
5. YIELD – Avocado, slice very thin 2 each
6. YIELD – Radish, sliced cut in half 2 each
7. PRODUCE – Micro Herb, Hearts on Fire 0 3 each
8. ARCHIVE – Pickled Manzano Prep 3 each
9. PRODUCE – Sea Beans 3 each

Directions:

  1. 1) Layer the fish down on plate by creating a half circle and folding the
  2. fish over each other.
  3. 2) Drizzle 1 oz of the guava broth around the fish and 1 oz of olive oil
  4. to fill in the space. Dot with 6 drops of sesame oil
  5. 3) Layer with 2 thin slices of avocado, 3 pickled manzanos, 3 sea
  6. beans, 3 radish halves, and 2 leaves of red sorrel/hearts on fire

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