Sea Bream Tartare with Shirazi Salad and Cucumber Broth

Deselect All

Sea Bream Tartare:

Two 7- to 8-ounce sea bream fillets, skin, pin bones and bloodlines removed

1 Fresno chile, seeded and finely chopped

1/4 cup finely chopped fresh cilantro

2 tablespoons olive oil

Zest of 1/2 lemon

Kosher salt

Cucumber Broth:

1 cup fresh cilantro, roughly chopped

1 cup fresh parsley, blanched, shocked, squeezed dry and roughly chopped

1 rib celery, roughly chopped

3/4 cup ice water

1/2 teaspoon sugar

Zest of 2 limes plus juice of 6 limes

2 serrano chiles

1 cucumber, halved and finely sliced

1 red Thai chile

1 small clove garlic

Kosher salt

Shirazi Salad:

1/2 English cucumber, halved and thinly sliced

Kosher salt

1/4 head radicchio, thinly sliced and chilled in ice water

1/4 red onion, thinly sliced and chilled in ice water

1 cup mixed cherry tomatoes, thinly sliced

1/2 cup fresh parsley leaves, finely chopped

1/4 cup fresh mint leaves, thinly sliced

1/4 cup fresh dill leaves, finely chopped

2 tablespoons olive oil

Zest and juice of 1/2 lemon

Crispy Quinoa:

1/4 cup quinoa

Kosher salt

Neutral oil, for frying and for the ring mold