Black Sea Bass Tartare With Mango, Cashews, And Young Coconut

• TARTARE:
• 1 Pound black sea bass, diced between 1/2 and 1/4 of an inch (make sure same size)
• 2 Mangoes, ripe (but not too ripe) diced small
• 1 cup raw cashews (crushed)
• 4 tbs. chiffonade cilantro
• 4 tbs. minced chives
• 1 long red chile sliced
• 1 tbs. minced ginger
• 4 tbs. Extra Virgin Olive Oil (EVOO)
• Lime Juice to taste (be careful of amount of lime - mango is sweet but still has a lot of acidity)
• Salt&pepper to taste
• COCONUT WATER:
• 1/2 Cups young coconut water
• 1-inch slice ginger
• 1/2 red chili split
• Bouquet of 2 sprigs each Thai
• basil, cilantro, mint
• Salt to taste
• SALAD:
• 2 cups baby mizuna
• Meat from one young coconut, julienne
• Extra virgin olive oil (EVOO)
• Salt
• (Note - no lime or acid)

1. TARTARE:
2. 1. Combine all ingredients.
3. 2. Season to taste.
4. 3. Adjust EVOO, lime, salt and pepper as needed.
5. COCONUT WATER:
6. 1. macerate water with aromatics overnight.
7. 2. Strain
8. SALAD:
9. 1. Toss mizuna and coconut meat with EVOO and salt to taste.
10. PLATING:
11. 1.Place black sea bass mixture in ring mold in center of a shallow bowl.
12. 2. Place small amount of mizuna salad on top.
13. 3. Pour coconut water around.

black sea bass, mangoes, cashews, chiffonade cilantro, chives, long red chile, ginger, olive oil, lime juice, saltpepper, coconut water, young coconut water, ginger, red chili split, bouquet of, basil, salt, salad, baby mizuna, young coconut, extra virgin olive oil, salt, lime

Taken from www.epicurious.com/recipes/member/views/black-sea-bass-tartare-with-mango-cashews-and-young-coconut-50033838 (may not work)