Snapper Tartare with Physalis. Serves 8
800 gr of snapper filet (clean)
100 gr of physalis
20 gr salted peanuts
20 gr cilantro
20 gr of fresh peppermint
2 limes, juiced
2 fresh chile de árbol
2 Tbsp of soy sauce
1 Tbsp of honey
2 Tbsp of olive oil
1 Cut the fish in small cubes and reserve in the fridge
2 Cut the physalis in 4 an reserve in the fridge
3 Cut the cilantro and peppermint into chiffonade. Keep some leaves for decoration
4 Roast the peanuts in a pan until golden brown. Set aside and let it cool down
5 For the sauce: Cut the chilies in small round slices (if you want it less spicy take out the seeds.) In a bowl mix the chilies with the lime juice, so sauce and olive oil
6 Add the sauce to the fish and mix well. Then incorporate the herbs, roasted peanuts and physalis, give it a good stir. Adjust seasoning if needed.
In a deep plate serve the tartare and for decoración add some of the leaves of cilantro and peppermint.
It is a super fresh dish, you’e gonna enjoy it. Bon appetit!