Local Halibut Tiradito
Local halibut is in season right now, with fresh catches available throughout the Monterey Bay area. This recipe, courtesy of Chef Diego Felix of Santa Cruz's Colectivo Felix, draws inspiration from his travels to Peru and Mexico, featuring local halibut paired with Hoja Santa, melon, smoky ancho chile oil, and roasted yams. The dish showcases the versatility of our local catch while incorporating vibrant international flavors.
For the Tiradito:
(Serves 4)
12 oz fresh halibut fillets, thinly sliced
½ cantaloupe melon, thinly sliced or diced
Sea salt to taste
For the Hoja Santa Leche de tigre:
1 cup lime juice
¼ cup fresh hoja santa leaves, roughly chopped
1 garlic clove
1 small piece ginger
1 cucumber peeled with no seed.
½ cup of honeydew melon ( the green one )
1 celery stalk
½ jalapeño no seed
1 oz of fresh halibut
Salt to taste
In a blender, combine lime juice, hoja santa leaves, garlic, ginger, cucumber, fish, celery, melon, jalapeño and salt. Blend until smooth, strain, and chill until serving.
For the Ancho Chile Oil:
2 dried ancho chiles, seeded
½ cup neutral oil (e.g., avocado or grapeseed)
Toast the ancho chiles lightly in a hot skillet until fragrant. Blend with neutral oil until smooth, strain through a fine sieve, and set aside.
Roasted Yams:
2 medium yams, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400°F (200°C). Toss diced yams with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
Assemble the Tiradito:
Pour chilled hoja santa leche tigre in a dish.
Arrange halibut slices neatly on the dish.
Scatter melon slices and roasted yams around the fish.
Drizzle ancho chile oil decoratively around the plate.
Serve immediately, allowing the fresh flavors to shine in this vibrant, inspired dish.