Pat the amberjack fillet dry with paper towels. Using a very sharp knife, slice the fillet across the grain into thin 1–2 mm slices suitable for tiradito. Arrange slices flat on a chilled plate in a single layer.

Season the slices very lightly with sea salt and white pepper, then drizzle the 2 tablespoons of fresh lime juice evenly over the fish. Allow to rest in the refrigerator while you prepare the gazpacho (about 10–15 minutes).

Jalapeño Gazpacho

Make the gazpacho

Place the tomatoes, red bell pepper, peeled/chopped cucumber, jalapeño (start with half the seeds for moderate heat), shallot, and coriander leaves into a blender or food processor. Add 3 tablespoons olive oil, 1 teaspoon red wine vinegar, 2 tablespoons cold water, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper.

Blend on high until completely smooth, about 45–60 seconds. Taste and adjust seasoning — more salt, vinegar, or lime (from the fish step) if needed. For a very silky texture, pass the purée through a fine mesh sieve into a bowl, pressing with a spatula. Chill the gazpacho until cold (at least 15 minutes).

Garnishes & Assembly

Prepare garnishes

Very thinly slice the baby cucumber (use a mandoline or sharp knife). Pick small coriander leaves and trim microgreens if using. If you prefer extra crunch, briefly dry-toast the masago in a nonstick pan over low heat for 30–60 seconds—watch carefully so it doesn't burn. Warm the crispy fried shallots if using.

Plate the tiradito: Spoon a thin pool (about 2–3 tablespoons) of jalapeño gazpacho onto each chilled plate and gently spread into an oval. Lay the amberjack slices on top in a single overlapping row or fan pattern.

Scatter the baby cucumber slices and coriander leaves over the fish. Dot or gently sprinkle the crispy masago across the top, and add a few microgreens and crispy shallots if using. Finish with a light drizzle of the 1 teaspoon extra-virgin olive oil and a small squeeze of lime to taste.

Serve immediately while the fish and gazpacho are cold.