Snapper Crudo, Persimmon, Leche De Tigre* Recipe

Prepare fish

Pat the snapper fillet dry with paper towel. Using a very sharp knife, slice the fillet into 1/8–1/4-inch (2–6 mm) thin slices, cutting across the grain. Arrange slices in a single layer on a chilled plate.

Make basic marinade

In a bowl combine fresh lime juice, lemon juice, orange juice, cold fish stock, minced shallot, microplaned garlic, grated ginger, and minced jalapeño. Whisk in 1/2 teaspoon sea salt and 1/8 teaspoon white pepper until salt dissolves.

Spoon approximately 2–3 tablespoons of the marinade over the arranged snapper slices, enough to lightly coat but not submerge. Let the fish cure 3–6 minutes at room temperature (depending on slice thickness) until edges turn opaque but center remains translucent. Keep remaining marinade for finishing.

Make emulsion

In a small blender or using an immersion blender in a narrow container, combine the reserved marinade, extra-virgin olive oil, cold water, optional fish stock reduction, honey, sea salt, and the egg white. Emulsify until the mixture is frothy and slightly thickened (about 20–30 seconds). The emulsion should be bright, tangy, and silky. Taste and adjust salt or acid lightly if needed. If you prefer not to use egg white, omit it and whisk oil slowly into the liquid to form a looser vinaigrette.

Strain the emulsion through a fine-mesh sieve into a small bowl to ensure silky texture. Keep chilled until ready to plate.

Prepare persimmon and onions

Pick and thinly slice the Fuyu persimmon into rounds or half-moons (~2 mm). Place red onion slices into cold water for 5 minutes to soften bite, then drain and pat dry.

Plate

Arrange cured snapper slices on a chilled serving plate. Interleave or scatter persimmon slices and pickled daikon or compressed cucumber (if using) between fish slices to create color contrast.

Using a small spoon, drizzle the leche de tigre emulsion over the fish and persimmon — aim for light coverage so the fish remains delicate. Reserve 1–2 teaspoons of emulsion to finish each plate if serving individually.

Scatter minced micro cilantro or small cilantro leaves, drained thin red onion, and toasted sesame seeds over the dish. Finish with lime zest, a light dusting of fleur de sel, and a few cracks of black pepper. If desired, add 2–3 tiny drops of chili oil for color and heat (don’t overwhelm).

Serve immediately at cool room temperature. Provide extra leche de tigre on the side.

If using pickled daikon or pickled radish, add them sparingly to provide an acidic crunch. Compressed cucumber adds freshness — place a few slices atop or beside the fish for texture contrast.