Creando en la cocina

Snapper Tartare with physalis





Creando en la cocina

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.

For plating

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!


Ana Isabel Torrealba