Red snapper ceviche marinated in a silky passion fruit and mango leche de tigre, where sweet tropical fruit meets bright citrus and subtle spice, creating a refreshing, balanced finish.

⸻

Serves 6-8 as a first course

Ingredients 

    •   1 cup fresh lime juice

    •    ¼ cup unseasoned rice vinegar

    •    Pulp from 2 fresh passion fruits

    •    ½ English cucumber, roughly chopped

    •    ¼ small shallot, roughly chopped

    •    1-inch piece fresh ginger, peeled

    •    Mango scraps from ½ ripe mango (flesh remaining around the pit)

    •    1–2 oz snapper trim

    •    Generous handful cilantro stems, plus a few cilantro leaves

    •    5–6 basil leaves

    •    5–6 mint leaves

    •    1–1½ tsp kosher salt, or to taste

Optional: A very small piece of garlic (about ¼ clove), though I generally prefer to omit it for a brighter, more herb-forward flavor.

For the Ceviche

    •    2–2½ lb sushi-grade red snapper

    •    Extra virgin olive oil

    •    Kosher salt

    •    ¼ cup finely diced shallot

    •    ½ cup small-diced seedless cucumber

    •    ½ cup small-diced red bell pepper

    •    1 ripe mango, small diced

    •    2 ripe avocados

    •    Juice of ½ lime

    •    Pinch of kosher salt

    •    Fresh cilantro leaves

    •    1 finger chile or Fresno chile, very thinly sliced

    •    Crispy taro chips

    •    Fresh passion fruit pulp (optional, for garnish)

Leche de Tigre

    1.    Add all leche de tigre ingredients to a high-speed blender.

    2.    Blend on high for 45–60 seconds until completely smooth.

    3.    Let the mixture rest for 2–3 minutes to allow the fish and aromatics to lightly infuse the citrus.

    4.    Strain through a fine-mesh sieve, pressing gently on the solids without forcing too much pulp through.

    5.    Taste and adjust with additional lime juice, rice vinegar, or kosher salt as needed.

The finished leche de tigre should be bright, fresh, lightly tropical, and herbaceous, with the snapper providing subtle savory depth rather than a pronounced fish flavor.

Avocado Purée

Blend until completely smooth:

    •    2 ripe avocados

    •    Juice of ½ lime

    •    Pinch of kosher salt

Transfer to a piping bag or squeeze bottle.

Ceviche

    1.    Slice the red snapper into thin sashimi-style slices or bite-sized pieces, depending on your preferred presentation.

    2.    Lightly dress the fish with a drizzle of extra virgin olive oil and a pinch of kosher salt.

    3.    In a separate bowl, combine the finely diced shallot, cucumber, and red bell pepper.

    4.    Gently fold the vegetable mixture into the seasoned snapper.

    5.    Using a ring mold, pack the ceviche onto chilled plates.

    6.    Pipe avocado purée around or alongside the ceviche.

    7.    Garnish with diced mango, fresh cilantro leaves, thinly sliced finger chile, a few fresh passion fruit seeds if desired, and crispy taro chips.

    8.    Spoon or pour the chilled leche de tigre around the ceviche tableside or immediately before serving.

Serve immediately while the fish is cold and the taro chips remain crisp.

Yield: 8 appetizer-size crab cakes

⸻

Broiled Lump Crab Cakes

Ingredients

1 lb jumbo lump crab meat, picked over

1 tbsp butter and/or olive oil

½ cup finely diced yellow onion

½ cup finely diced red bell pepper

2 cloves garlic, minced

1 large egg

¼ cup mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

½ tsp smoked paprika

1 tsp finely grated lemon zest

1–1½ tsp fresh lemon juice

2 tbsp finely chopped parsley

1 tbsp finely chopped chives

½ cup panko breadcrumbs

Freshly ground black pepper, to taste

Kosher salt, if needed

2 tbsp melted butter and/or olive oil, for brushing

⸻

Method

Heat the butter and/or olive oil in a sauté pan over medium heat. Add the onion and bell pepper and cook until softened, about 6–8 minutes. Add the garlic and cook for an additional 30 seconds. Transfer to a plate and allow the mixture to cool completely.

In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, smoked paprika, lemon zest, lemon juice, and black pepper.

Stir in the cooled vegetable mixture, parsley, chives, and panko breadcrumbs until evenly combined.

Gently fold in the lump crab meat, taking care to keep the large pieces intact. Taste a small portion for seasoning if desired and add kosher salt only if needed.

Cover and refrigerate for 30 minutes.

Line a sheet pan with parchment paper. Using a medium cookie scoop (#20 or #24), portion the crab mixture onto the prepared pan and gently flatten the tops.

Brush the tops lightly with melted butter and/or olive oil.

Broil 5–7 inches from the heating element for 6–8 minutes, or until the tops are golden brown and the crab cakes are heated through. Rotate the pan if necessary for even browning or finish in a 425°F oven for 2–3 minutes if additional color is desired.

Serve immediately with Green Herb Remoulade and fresh lemon wedges.

⸻

Green Herb Remoulade

Yield: About 1 cup

Ingredients

¾ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp capers

2 tbsp chopped cornichons (or gherkins)

1 tbsp finely minced shallot

½ small garlic clove

2 tbsp roughly chopped parsley

1 tbsp roughly chopped fresh dill

1 tbsp roughly chopped chives

1 tsp Worcestershire sauce

1 tsp Tabasco

1–2 tsp fresh lemon juice

Freshly ground black pepper

Kosher salt, if needed

⸻

Method

Add the parsley, dill, chives, shallot, garlic, capers, and cornichons to the bowl of a food processor. Pulse until finely chopped, scraping down the sides as needed.

Add the mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco, lemon juice, and black pepper. Process until smooth and well combined with a light green color, stopping to scrape down the bowl as needed. The remoulade should retain a slight texture rather than becoming completely puréed.

Taste and adjust with additional lemon juice, Tabasco, black pepper, or kosher salt if needed. 

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

⸻

Serving

Arrange the warm broiled crab cakes on a platter or individual plates. Top each crab cake with a spoonful or piped dollop of Green Herb Remoulade and garnish with finely chopped chives, parsley, pickled red onion, or micro herbs. Serve with fresh lemon wedges.

Serves: 4–6

Prep Time: 30 minutes

Cook Time: 1 hour

⸻

Ingredients

English Peas

• 2 ½ pounds fresh English peas in pods (yields about 2 cups shelled peas)

• Ice water, for shocking

⸻

Pea Pod Stock

• Reserved pea pods

• 4 cups water

• 1 lemon, peeled into wide strips

• 1 head garlic, halved crosswise

• 1 small shallot, sliced

• 1 small celery stalk, chopped

• 4–5 parsley stems

• 1 teaspoon kosher salt

• 6 black peppercorns

⸻

Garlic Confit

• 1 whole head garlic, cloves peeled

• 1 cup olive oil (or enough to fully submerge garlic)

⸻

Purée

• 2 tablespoons butter or olive oil

• 1 shallot, finely diced

• 2 cups blanched English peas

• 4–5 garlic confit cloves

• ½ cup loosely packed basil leaves

• ¼ cup grated Parmesan

• ¼ to ½ cup cream or half-and-half

• ½ to ¾ cup warm pea pod stock

• 1 teaspoon lemon juice

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

⸻

Method

1. Shell and Blanch the Peas

Shell the peas and reserve all pods for the stock.

Bring a large pot of salted water to a boil and prepare an ice bath nearby.

Blanch the peas for 60–90 seconds until bright green and just tender. Immediately transfer to the ice bath to stop cooking.

Drain well and pat dry.

⸻

2. Make the Pea Pod Stock

Rinse the pea pods thoroughly.

In a medium pot combine:

• reserved pea pods

• water

• lemon peel

• halved garlic head

• shallot

• celery

• parsley stems

• salt

• peppercorns

Bring to a gentle simmer and cook uncovered for 30–40 minutes.

Avoid boiling aggressively — the goal is a fresh, green, delicate stock.

Strain and reserve warm.

You should have approximately 2–3 cups of stock.

⸻

3. Prepare the Garlic Confit

Place peeled garlic cloves in a small saucepan and cover completely with olive oil.

Cook over very low heat for 35–45 minutes until the garlic is soft, sweet, and lightly golden.

The oil should barely shimmer — the garlic should confit gently, never fry.

Reserve both the garlic cloves and the oil.

The garlic oil can also be used for:

• roasted vegetables

• grilled fish

• vinaigrettes

• finishing pasta

• brushing grilled bread

⸻

4. Build the Purée

Heat butter or olive oil in a sauté pan over medium-low heat.

Add diced shallot and cook gently until translucent, about 3–4 minutes.

Add:

• blanched peas

• garlic confit cloves

Sauté just until the peas are heated through and lightly coated in the aromatics.

At this stage, remove about ½ cup of the sautéed peas and reserve for garnish.

Transfer the remaining pea mixture to a blender with:

• basil

• Parmesan

• cream or half-and-half

• lemon juice

• ½ cup warm pea pod stock

Blend until completely smooth.

Add additional warm stock as needed until the purée reaches a silky, spoonable consistency.

For an ultra-smooth finish, pass through a fine mesh sieve.

Season with kosher salt and freshly cracked black pepper to taste.

⸻

To Serve

Warm gently before serving. Avoid boiling after blending to preserve the vibrant green color.

Finish with:

• reserved sautéed peas

• basil leaves

• lemon zest

• grated Parmesan

• garlic confit oil

• cracked black pepper

⸻

Recommended Protein Pairings

Seafood

Excellent with:

• halibut

• cod

• branzino

• salmon

• sea bass

• scallops

Best preparations:

• pan-seared

• roasted

• grilled over charcoal

• olive oil poached

The sweetness of spring peas pairs especially well with delicate white fish and shellfish.

⸻

Chicken

Pairs beautifully with:

• crispy skin airline chicken breast

• herb-roasted chicken thighs

• grilled lemon chicken

Additional flavors that complement the dish:

• mint

• preserved lemon

• pancetta

• spring onions

• asparagus

• pea shoots

⸻

Other Uses for the Purée

This purée also works well as:

• a pasta sauce for fresh tagliatelle or gnocchi

• a base beneath lamb or pork

• a spread for crostini with ricotta

• a spring vegetable soup base

• a sauce for risotto

• a component in grain bowls with farro or couscous

⸻

Chef Notes

• Using the pea pods for stock deepens the flavor while reducing waste.

• Basil should be blended briefly to maintain freshness and vibrant color.

• For a looser sauce, add more stock.

• For a tighter purée, reduce the cream slightly.

Makes 15-20 bites

Rice

• 1 cup sushi rice

• 2 cups water

• 2 tbsp sugar

• 1/2 tsp salt (adjust to taste)

• 1/4 cup rice vinegar

• 2 cups canola or other natural oil

Instructions

• Rinse sushi rice under cold water until the water runs clear

• Combine rice, water, and solt in pot (or rice cooker), bring to boil, reduce the heat, and simmer for 20 minutes

• Once cooked, transfer rice to a mixing bowl and cool down slightly

• Combine sugar and rice vinegar in a sauce pot and heat until sugar is dissolved, and slowly mix into the rice

• Transfer seasoned rice to mini silicone muffin trays or a small sheet tray, press until firmly shaped, and freeze over night

• Fry in canola oil (or oil of choice) the next day

• Cut into squares or use cookie cutter for small rice circles if using a sheet tray instead of muffin tin

Salmon

• 12 oz sushi grade salmon

• Cilantro

• Red Onion

• Pickled Ginger

Instructions

• Remove skin and bloodline from salmon

• Dice until very small pieces of salmon

• Mince cilantro, red onion, and pickled ginger and set aside until ready to assemble and serve

Citrus Sesame Ponzu

• 1 tsp sesame oil

• 2 cloves garlic

• 1/2 tsp ginger

• 1 stalk lemon grass

• 1/2 lime juiced

• 1/2 orange juiced

• 1 cup tamari (or soy sauce)

• 1/4 cup honey

Instructions

• Toast garlic and ginger in sesame oil in a sauce pot until fragrant

• Add remaining ingredients and bring to boil, reduce until slightly thickened and cool

Sriracha Mayo

• 1 tbsp Sriracha

• 3 tbsp Kewpie Mayo

• 1 dash tamari (or soy sauce)

Instructions

• Combine all ingredients in mixing bowl and place in a piping bag (or use spoon to drizzle)

Garnish

• Furirake (or sliced toasted nori sheets and sesame seeds)

• Serrano Pepper sliced very thin

• Scallion sliced thin on a bias

Instructions

• Toss salmon with a slight drizzle of sesame oil in a bowl to coat and prevent from oxidizing 

• Add 1 tbsp of ponzu at a time and cilantro, onion, and pickled ginger mixture

• Taste for seasoning and adjust the sauce and salt ratio

• Place salmon mixture on fried cripsy rice, top with a dirzle of sriracha mayo, serrano, scallion, furikake, and serve

Makes 6-8 servings

Ingredients:

• 2 cups Basmati or Jasmine Rice

• 4 cups water or chicken stock

• Pinch of saffron

• 1 tsp salt (season to more or less to taste)

• 1/2 cup toasted and crushed hazelnuts plus more for garnish

• 1/2 cup pomegranate seeds plus more for garnish

• 4 tbsp sherry vinegar

• 1/2 cup olive oil

• 4 garlic cloves (thinly sliced)

• 1/2 inch piece of ginger (peeled and finely julienned)

• Mixed herbs minced: dill, parsley, mint 

• 2 tbsp poppy seeds

Directions:

• Fry garlic and ginger in olive oil until lightly browned

• Pass through the strainer over the bowl to separate the oil from the garlic and ginger to cool 

• Rinse and cook rice with water or stock and saffron and salt (bring to boil uncovered, adjust heat to low and cover for 10 minutes, remove from heat and keep covered for 10 minutes, remove lid, transfer rice to a sheet tray to cool once cooked)

• Toss cooled rice with the rest of the ingredients in a large bowl, including the ginger, garlic, and oil it was fried in

• Taste and adjust seasoning with salt, vinegar, or lemon if needed

• Plate in serving bowl or platter and garnish with more herbs, nuts, and pomegranate