Pacifico striped bass crudo
Chef Mikel Anthony, with a background including both World Chef and Iron Chef awards, brings a visual and creative edge to Chef’s Roll with his Test Kitchen videos and down-to-earth approach.
To showcase Pacifico striped bass, a newly established aquaculture project in Ensenada, Baja, Mexico, Anthony decided on a crudo.
The Chef’s Roll Test Kitchen whiz kept the dish simple, using the rich sweetness of mango to offset the heat of manzano and onion, the citrus bite of lime, and fresh burst of cilantro and mint.
Established with a mission to provide a clean and sustainable supply of seafood from now into the future, Pacifico-farmed striped sea bass are large fish with black stripes running along their silvery metallic sides. Adult fish grow one to three feet in length and are harvested between when they reach between one and five pounds.
Pacifico striped bass crudo
Ingredients
- Striped bass filet skin off sliced thinly
- 1 red onion
- 4-5 limes
- 1 mango
- 1 manzano pepper
- Mint leaves
- Cilantro leaves
Method
- Julienne 1/4 of the onion and place in container with a pinch of salt and the juice of 2-3 limes.
- Puree mango, Marzano pepper, another 1/4 of the onion and juice of 2 limes.
- To plate, pour puree into bowl. Place fish fanned in 9 o’clock position and garnish with cilantro, pickled onion, and mint in 6 o’clock position. Finish with a little sea salt.
