|Mackerel, thinly sliced||70 g|
|Leche de Tigre vinaigrette||8 tbsp|
|Lebanese cucumber, ribbon||1/2|
|Celery stalk, ribbon||1 each|
|Red onion, diced||2 tbsp|
|Red chili, thinly sliced||1/4 each|
|Hand of Buddha, finely diced||1 tbsp|
|Olive oil||4 tbsp|
|Leche de Tigre Vinaigrette|
|Thai Kitchen Coconut Milk||200 mL|
|Fish stock||120 mL|
|Lemons, juiced and strained||2 each|
|Red chili||1 each|
|Red onion, large dice||1 each|
|Cilantro, washed||1 bunch|
|Fish sauce||3 tbsp|
|Micro Green mix, to garnish||1/2 cup|
This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.
For the Leche de Tigre Vinaigrette: Blend all ingredients until smooth. Strain vinaigrette through a fine mesh sieve and refrigerate.
For the Mackerel Crudo: Gently mix all ingredients in a bowl and dress with Leche de Tigre vinaigrette.
For serving: Plate salad on a large plate and garnish with micro greens.