Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips
Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine | New Orleans
Adapted by StarChefs | december 2023
INGREDIENTS
15 grams minced ginger
4 ounces satsuma juice
1 tablespoon soy sauce
1 tablespoon Angostura orange bitters
1 tablespoon toasted peanut oil
10 ounces diced yellowfin tuna
3 ounces Japanese cucumber, brunoise
½ ounce minced ají mojo chiles
4 ounces diced avocado
Kosher salt
Shiso leaves
Shrimp chips
METHOD
In a mixing bowl, whisk together ginger, satsuma juice, soy sauce, bitters, and peanut oil. Add tuna, cucumber, chiles, and avocado. Toss to coat. Taste and adjust seasoning with salt. Transfer mixture to a serving bowl. Garnish with shiso and serve with shrimp chips for scooping.
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