Duo of Tartare with Avocado

By therman

Seagars in Destin

Ingredients

• 2 1/2 oz. raw tuna small diced
• 1 1/2 oz. raw snapper small diced
• 1 tsp. orange zest
• 1 1/2 tsps. orange juice
• 1 tsp. lemon zest
• 1 1/2 tsps. lemon juice
• 1 TBSP shaved chives, divided
• 1/2 TBSP minced basil
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 3 TBSP extra-virgin olive oil, divided
• 1/2 avocado, peeled
• 1 tsp. lime zest
• 1 1/2 tsps. lime juice
• 1 1/2 TBSP minced shallots, divided
• 2 TBSP tomatoes, seeded and small diced
• 1 tsp. Serrano peppers, seeded and brunoise
• 1 oz. cilantro, minced
• 2 oz. herbed oil
• 2 oz. corn tortilla, cut and fried to crisp

Preparation

Step 1

Combine the tuna, lemon zest and juice, 1/2 TBSP shallots, 1TBSP oil, 1/2 chives and season. In a separate bowl, combine the snapper, orange zest and juice, 1 TBSP oil, 1/2 TBSP shallots, basil and season. In a separate bowl combine the tomatoes, remaining shallots, chives, Serrano peppers, oil, and season. In a separate bowl, combine the avocado, lime zest and juice, cilantro, salt and pepper and fork crush. Arrange products on the plate and garnish with the green oil and corn chips.

Arrange:
Tuna first in a round circle, then the avocado also in a round on top of the tuna. Then the snapper and top with tortilla strips and cilantro.