Alfonsino Tartare. Heirloom Carrot, Aguachile
Translucent heirloom carrot coins float over a raw Alfonsino in a vivid carrot aguachile.
A dish about precision, acidity and the beauty of a single ingredient expressed in full by chef Alessandro Bonfigli from Pipi’s Kiosk.
- Author
- Alessandro Bonfigli, Pipi’s Kiosk
- Servings
- 2
- Category
Starter
- Cuisine
- Mexican
Ingredients
- 200g sashimi-grade Alfonsino, finely diced (other fish that work include,
- Kingfish, Blue Grenadier or Tuna).
- 1 tbsp Mount Zero Yuzu-pressed EVOO
- Sea salt, to taste
- For the carrot layer:
- 2 Dutch heirloom carrots (mixed colours if possible)
- Ice water (for crisping)
- 200g Carrot Juice
- 10g Ginger
- 20g Shallot
- 100g Lime Juice
- 25g Mount Zero Verjus
- 10g Aji Amarillo paste
- 6g Pink Lake Salt
- Yuzu olive oil, for drizzling
- Micro herbs (optional)
Directions
- Using a mandoline, shave the heirloom carrots into thin, even coins or you can use a knife and slice them very finely.
- Place them in ice water for 10–15 minutes to enhance their crunch, then drain and set aside.
- Blend fresh carrot juice with the rest of the ingredients and strain through a sieve, chill until ready to serve.
- Gently fold the diced Alfonsino with Yuzu-pressed extra virgin olive oil and a touch of sea salt.
- Using a ring mold, shape the tartare neatly on the plate. Carefully layer the
- carrot coins over the top, fully covering the fish like a mosaic.
- Spoon the carrot aguachile around the tartare. Finish with a light drizzle of Yuzu olive oil.
- Serve immediately while the fish is chilled and the carrots are crisp. Each bite should balance: