Kanpachi Crudo

Carrot Aguachile, Preserved Lemon, Fennel Pollen

Chef Spencer Ivankoe of Cafe Rowan | Portland, OR

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Adapted by StarChefs | june 2023

INGREDIENTS

Carrot Aguachile:
1½ cups carrot juice
1 habanero, seeded
2 tablespoons lime juice 
2 tablespoons lemon juice 
1 teaspoon sea salt 

Preserved Lemon Purée:
3 preserved lemons 
¼ cup lemon juice 
½ tablespoon salt 

To Assemble and Serve:
Kanpachi fillet, thinly sliced into 6 pieces
Aleppo pepper
Fennel pollen
Smoked sea salt

METHOD

For the Carrot Aguachile:
In a Vitamix blender, blend all ingredients until smooth. Strain, transfer to an airtight container, and refrigerate.

For the Preserved Lemon Purée:
In a Vitamix blender, add all ingredients and ½ cup water. Blend until smooth. Strain, transfer to a squeeze bottle, and refrigerate.

To Assemble and Serve:
Arrange kanpachi across the bottom of a shallow serving bowl. Pour a spoonful of Carrot Aguachile around the fish. Top with 4 small dots Preserved Lemon Purée. Finish with a pinch ofaleppo pepper, fennel pollen, and smoked sea salt.

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