Hawaiian Kampachi Tiradito
Recipe courtesy of Chef David Dworshak
Carnivale Restaurant, Chicago
Makes 4 servings
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.
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.
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.
Fresh torn mint
Place sauce on plate, then place fish on top. Finish with marinated jicama; garnish with mint.