Hamachi Ceviche with Coconut Leche de Tigre & Camu Camu

Ingredients for Coconut Leche de Tigre: (makes about 1 cup)

● 80 g. fresh lime juice

● 50 g. The Perfect Purée Coconut Puree, thawed

● 40 g. fish stock or clam juice

● 20 g. white onion

● 10 g. celery

● 5 g. fresh ginger

● 1 small garlic clove

● 1 small piece fresh jalapeño (optional for heat)

● 1 tsp. salt

● ½ tsp. sugar

Method for Coconut Leche de Tigre:

Blend all ingredients until smooth. Pass through a fine strainer. Chill until very cold.

Assembly:

1. Base: Spoon a small pool of coconut leche de tigre in a chilled shallow bowl.

2. Fish: Arrange hamachi slices in the center.

3. Garnish: Layer thin slices of red onion, jalapeño, and a few slices of habanero for heat. Scatter cilantro leaves and cucumber dice.

4. Finish: Drizzle or dot Camu Camu Puree around the fish for bright citrus contrast.