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Ingredients
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Fish
Pineapple Salsa
Leche de Tigre
Garnish
Method
Preparation of Pineapple Salsa
Make the Salsa
In a medium bowl, combine the diced pineapple, red onion, cilantro, lime juice, and salt. Mix well and set aside.
Preparation of Leche de Tigre
Prepare Leche de Tigre
In a blender, combine lime juice, fish stock, garlic, ginger, chili pepper, and salt. Blend until smooth and set aside.
Assembly
Assemble the Dish
Slice the hamachi into thin sashimi-style pieces. Plate the hamachi, top with pineapple salsa, and drizzle with leche de tigre. Garnish with Thai basil leaves.