Try This Easy Recipe to Impress Your Guests With a Fresh Asian-Latinx Fusion

This recipe is easy to make and offers a fresh alternative whenever you are feeling adventurous or just want to impress your guests.


8 oz. hamachi, fresh (never frozen, but kept very cold) sushi-grade, cleaned, sliced into 1⁄6” pieces, (reservewhite scraps).

For leche de tigre:
hamachi scraps (white, no blood line)
3⁄4 english cucumber
1 lime, zest and juice
2 scallions, chopped
1⁄2 jalapeno (no seeds)
2 garlic cloves
1 tbsp. honey
2 tbsp. extra virgin olive oil
salt (to taste)

For garnish:
1⁄2-3⁄4 cups leche de tigre
1 tbsp. extra virgin olive oil
1 english cucumber, sliced paper-thin
1⁄2 jalapeño, sliced paper-thin
flaky sea salt (to taste)
1⁄2 cup salted cancha corn or plain, salted corn nuts, coarsely crushed
mild-tasting micro greens (ex. micro cilantro, micro broccoli, micro basil, etc.)


    1. For leche de tigre:

    2. Place all ingredients in a high-speed blender. Blend on high until completely smooth (30
      seconds to one minute). Adjust flavor with salt and acidity level with honey. Use your judgement.
    3. Strain through a fine mesh sieve.
    4. Chill.


On a cold, round plate, assemble 2 oz. of hamachi slices, flat.

Spoon 1-2 tablespoons of chilled leche de tigre directly over the hamachi and spread it
evenly with the back of your spoon.

Drizzle droplets of olive oil onto the leche de tigre (so it’s visibly suspended over it).

Arrange 5 slices (each) of cucumber and jalapeños flat over the hamachi.

Sprinkle flaky sea salt over every piece (to taste).

Sprinkle 1-2 tablespoons of crispy corn over everything.

Garnish with 5-7 micro green leaves.

Serve cold.