For the Leche de Tigre sauce

• 1 can coconut milk
• 11/ 2 cups lemon juice
• 11/ 2 cups lime juice
• 1/ 4 pound celery
• 1/ 4 pound shallots
• 1/ 2 bunch cilantro, large stems removed
• 2 tablespoons fish sauce
• 3 tablespoons granulated sugar
• 1 tablespoon Kosher salt

For the Leche de Tigre sauce

Method

• Step 1

  In a blender, combine all the ingredients. Blend on high until super smooth. Transfer to a bowl and refrigerate until serving.

For the herb oil

• 1/ 2 cup canola oil
• 1 cup softly packed mixed soft herbs: chervil, parsley, cilantro

For the herb oil

Method

• Step 1

  In a blender, combine the oil and soft herbs. Blend on high until the temperature of the oil reaches 136°F. Strain through a coffee filter into a bowl placed over an ice bath. Chill quickly and serve immediately.

For the assembly of the tiradito

• 1/ 4 pound Amberjack, sliced into 1/4 inch slices
• 1/ 3 cup Leche De Tigre sauce
• 2 tablespoons crushed Corn Nuts
• 5 leaves cilantro
• 5 leaves sorrel
• herb oil, to garnish

For the assembly of the tiradito

Method

• Step 1

  Arrange the amberjack slices evenly on a large plate. Dress with the Leche de Tigre sauce. Garnish with crushed corn nuts, cilantro and sorrel. Finish with dots of the herb oil around the plate.
  
  Recipe courtesy of Feed Feed
  https://thefeedfeed.com/MarcusCooks/marcus-samuels...