MexicanStarter
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.
A dish about precision, acidity and the beauty of a single ingredient expressed in full by chef Alessandro Bonfigli from Pipi’s Kiosk.
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Alessandro Bonfigli, Pipi’s Kiosk
Directions
Prepare the Carrot Aguachile
- 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.
Season the Tartare
- Gently fold the diced Alfonsino with Yuzu-pressed extra virgin olive oil and a touch of sea salt.
Assemble
- 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.
Finish the Dish
- 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:
