El Tigre
Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro
Chefs Javier Cussato and Carmen Ibarra of Atomica | Miami
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Fermented Tomato Water:
1 kilogram tomatoes, quartered
20 grams kosher salt
Rocoto Paste:
500 grams seeded rocoto chiles
60 grams red onions
30 grams garlic
300 grams canola oil
Leche de Tigre:
500 grams lime juice
150 grams white onions
90 grams celery
80 grams kosher salt
3 cloves garlic
1 bunch cilantro
Rocoto Leche de Tigre:
80 grams grapeseed oil
Kosher salt
Choclo:
100 grams choclo kernels
Burnt Oil:
750 grams onion peel scraps
300 grams garlic scraps
250 grams green onion scraps
150 grams ginger peels and scraps
750 grams grapeseed oil
Corn Nuts:
Oil for frying
500 grams dried yellow corn nuts, rehydrated overnight
Kosher salt
To Assemble and Serve:
Florida wahoo loin
200 grams kosher salt
Sliced Peruvian bay scallops
Julienned red onions
Cilantro
METHOD
For the Fermented Tomato Water:
In a vacuum bag, add tomatoes and salt. Mix to ensure tomatoes are evenly coated. Seal and let sit in a warm place 3 days. Strain, reserving liquid. Transfer to an airtight container and refrigerate.
For the Rocoto Paste:
Heat oven to 375°F. In a deep hotel pan, add chiles, onions, and garlic. Submerge mixture with oil. Cover pan with aluminum foil and roast 30 minutes. Remove aluminum foil and cook additional 30 minutes. Let cool completely. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Leche de Tigre:
In a Vitamix Commercial blender, add lime juice, onions, celery, salt, garlic, and 350 grams Fermented Tomato Water. Blend until smooth. Add cilantro and pulse until just combined. Strain into a nonreactive container and refrigerate.
For the Rocoto Leche de Tigre:
In a Vitamix Commercial blender, add 500 grams Leche de Tigre and 350 grams Rocoto Paste. Blend until smooth. With the machine running, slowly stream in oil, blending until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Choclo:
In a pot over medium-high heat, bring 200 grams water to a boil. Add choclo kernels and cook 10 minutes. Remove from heat and let cool. Reserve.
For the Burnt Oil:
Heat oven to 380°F. Place scraps on a lined sheet tray. Roast until blackened. Let cool. Transfer mixture to a Vitamix Commercial blender. Blend until a fine powder is achieved. Add oil and blend until mixture is fully emulsified. Bottle and reserve.
For the Corn Nuts:
In a fryer, heat oil to 300°F. Add corn nuts and fry until crispy. Transfer corn nuts to a paper-towel lined plate and let drain. Season with salt and let cool. Transfer corn nuts to a food processor and pulse until roughly chopped. Transfer to an airtight container and reserve.
To Assemble and Serve:
On a work surface, evenly coat wahoo with salt. Let sit 15 minutes at room temperature, then rinse. Slice 6 pieces cured wahoo and transfer to a serving plate. Arrange scallops around the wahoo. Drizzle with Leche de Tigre. Pour Rocoto Leche de Tigre around the seafood. Garnish with desired amount red onions, cilantro, Choclo, and Corn Nuts. Finish with a drizzle of Burnt Oil.
