Tiradito: Fluke, Aji Amarillo, Fennel, and Black Garlic Mustard

Adapted by StarChefs.com
September 2014
Yield: 4 Servings


Aji Amarillo Vinaigrette
1/2 bunch cilantro
6 scallions (green part only)
Juice of 4 limes
1 clove garlic, peeled
2 tablespoons aji amarillo pure
1/2 cup plus 2 tablespoons extra virgin olive oil
2 teaspoons sea salt
black pepper
Black Garlic Mustard
3 cloves black garlic, peeled
3 ounces Dijon mustard
1 tablespoon extra virgin olive oil
black pepper
sea salt
To Assemble and Serve
1 pound fluke fillets, thinly sliced on bias
2 limes, halved
1 bulb fennel, thinly sliced on mandolin, fronds reserved
1 red onion, thinly sliced on mandolin
1 English cucumber, diced small
3 sprigs purslane
1 tablespoon Maldon salt
1/2 teaspoon cracked black pepper


Aji Amarillo Vinaigrette

In a blender, combine cilantro, scallions, lime juice, garlic, and aji amarillo and pure. Slowly add olive oil, while blending, to emulsify. Season with salt and pepper.

Black Garlic Mustard

In a blender, combine black garlic and Dijon and pure. Blend in oil. Season with salt and pepper. Transfer to fine-tipped piping bag or squeeze bottle.

To Assemble and Serve

Arrange 4 ounces of fluke on each plate in a single layer. Season with lime, salt, and pepper. Let marinate 1 minute. Cover fluke in layer of Aji Amarillo Vinaigrette. Finish with cucumber, followed by fennel, red onion, and purslane. Dot Black Garlic Mustard around the dish. Season lightly with Maldon salt and cracked black pepper.