Hamachi Tiradito* Recipe
Cornbread Medallions. Yellowtail. Blood Orange. Pickled Peppers. Micro Cilantro.
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Ingredients
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Cornbread Medallions
Tiradito
Method
Cornbread Medallions
- 1
Prepare the batter
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.
- 2
Add wet ingredients
In another bowl, whisk together the egg, milk, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 3
Cook the medallions
Preheat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet to form small medallions. Cook for about 3-4 minutes on each side, until golden brown. Remove and keep warm.
Tiradito
- 4
Prepare the Hamachi
Slice the Hamachi (yellowtail) into thin sashimi-like slices and arrange them on a serving plate.
- 5
Prepare the blood orange
Peel the blood orange and segment it, removing any seeds. Arrange the segments over the Hamachi slices.
- 6
Add pickled peppers
Sprinkle the pickled peppers evenly over the fish and blood orange.
- 7
Garnish and serve
Finish by garnishing with micro cilantro. Serve the Hamachi tiradito alongside the warm cornbread medallions.