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:

  1. Pour chilled hoja santa leche tigre in a dish.

  2. Arrange halibut slices neatly on the dish. 

  3. Scatter melon slices and roasted yams around the fish.

  4. Drizzle ancho chile oil decoratively around the plate.

  5. Serve immediately, allowing the fresh flavors to shine in this vibrant, inspired dish.

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