Red Snapper Crudo

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro

Chef Steve McHugh of Cured | San Antonio, TX
Yield: 1 serving

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Adapted by StarChefs | April 2023

INGREDIENTS

Avocado Yogurt:
1 avocado
1 cup yogurt

Leche de Tigre:
1 small knob ginger, peeled and sliced
2 stalks lemongrass, roughly chopped
3 limes, cut into wedges
1 orange, cut into wedges
1 cup chopped cilantro stems
1 cup chopped white onion
¼ cup fish stock
1 teaspoon salt
1 tablespoon yuzu kosho

To Assemble and Serve:
1½ pounds red snapper, thinly sliced on the bias
2 serrano chiles, seeded and thinly sliced into rings
6 clementines, segmented 
Cilantro leaves
Extra virgin olive oil

METHOD

For the Avocado Yogurt:
In a blender, purée all ingredients. Transfer to a piping bag and refrigerate. 

For the Leche de Tigre:
Using a Breville Commercial juicer, juice the ginger, lemongrass, limes, orange, cilantro, and onion together. Stir in remaining ingredients. Pass through a chinois and refrigerate.

To Assemble and Serve:
Lay fish across the bottom of a shallow bowl. Dress with 4 tablespoons Leche De Tigre. Garnish with chiles, clementine segments, and cilantro leaves. Pipe a few dollops of Avocado Yogurt around the plate. Finish with a drizzle of olive oil.

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