Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil
Chef Santiago Gomez of Palo Santo | Atlanta
Adapted by StarChefs | March 2023
INGREDIENTS
Charred Serrano Mayonnaise:
1 egg
240 milliliters vegetable oil
50 milliliters yuzu
1 charred garlic clove
1 charred serrano chile
Salt
Yuzu Olive Oil:
70 milliliters yuzu
30 milliliters olive oil
To Assemble and Serve:
1 tostada
55 grams hamachi fillet
30 grams avocado, charred and sliced
1 gram dry miso
5 grams Santa Barbara uni
3 grams chervil
5 grams Ninja radish
1 gram Maldon salt
METHOD
For the Charred Serrano Mayonnaise:
Using an immersion blender, slowly emulsify the egg and oil until fully incorporated together. Fold in the yuzu, garlic, and chile. Mix to combine. Taste and season with salt. Set aside.
For the Yuzu Olive Oil:
In a nonreactive container, combine all ingredients. Reserve.
To Assemble and Serve:
On a work surface, lightly brush hamachi with Yuzu Olive Oil. Set aside. Place the tostada on a serving plate. Spread Charred Serrano Mayonnaise onto the tostada. Top with marinated hamachi, avocado slices, and dry miso. Top with uni. Finish with chervil, radish, and Maldon salt.
