Cobia Crudo Recipe
pineapple aji Amarillo sauce, pickled watermelon radish, tajin spiced tostones, orange crema, tomatillos, pineapple
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Ingredients
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Cobia Crudo Ingredients
Method
Preparation Directions
- 1
Prepare the Pickled Watermelon Radish
In a bowl, mix the sliced watermelon radish with rice vinegar and a pinch of salt. Let them marinate for at least 30 minutes.
- 2
Make the Pineapple Aji Amarillo Sauce
In a blender, combine diced pineapple, aji amarillo paste, and salt to taste. Blend until smooth and set aside.
- 3
Prepare the Tostones
Slice green plantains into thick pieces and fry them in hot oil until golden. Remove, flatten each piece, and fry again until crispy. Sprinkle with Tajín seasoning.
- 4
Prepare the Orange Crema
In a small bowl, mix sour cream with fresh orange juice and a pinch of salt. Stir until well combined.
- 5
Slice the Cobia
Thinly slice the cobia fillet and season with salt and black pepper.
- 6
Assemble the Dish
On a serving plate, arrange the sliced cobia, drizzle with pineapple aji amarillo sauce, and top with pickled watermelon radish, diced tomatillos, and a dollop of orange crema. Serve with tostones on the side.