Agua Chile de Jamaica with Red Snapper

Ingredients:

2.5 oz Red Snapper, thinly sliced

1 Lemon

1 Lime

1 oz Olive Oil

2 Cucumbers (1 for juicing, 1 for slicing)

1 Persimmon, thinly sliced

1 Radish, thinly sliced

½ oz Salmon Roe

1 oz Ginger

Crispy Amaranth

Jamaica Tea (1 cup, brewed and strong)

Instructions:

Prepare the Fish:

Slice the Red Snapper into thin slices.

Prepare the Vinaigrette:

Combine the juice of 1 Lemon, 1 Lime, Olive Oil, Salt, and Pepper.

Prepare the Cucumber-Ginger Base:

In a juicer, juice 1 Cucumber and 1 oz of Ginger. Reserve the second cucumber for garnish.

Prepare the Jamaica Tea Base:

Brew a strong cup of Jamaica Tea. Combine with the Cucumber-Ginger juice, and season with salt.

Prepare the Vegetables:

Cut thin slices of Persimmon, Cucumber, and Radish.

Assemble:

Brush the Red Snapper with the Lemon-Lime vinaigrette and season with salt and pepper.

Arrange sliced vegetables on top of the fish and brush with more vinaigrette.

Garnish with greens, Salmon Roe, and Crispy Amaranth.

Finish and Enjoy:

Add the reserved cucumber slices to the dish.

Drizzle with extra Cucumber water, Olive Oil, and dive into the deliciousness! 🌿🐟🍋

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