(WSVN) - The official start to the fall season is a week away, but those summertime vibes can continue with this tropical style seafood dish. That’s what’s cooking tonight, as we grab a Bite with Belkys.
The Chef: Khaled Ibrahim
The Restaurant: Cantina Beach, Miami
The Dish: Tuna al Pastor
Ingredients:
3 oz Bluefin tuna
0.7 oz Grilled pineapple
0.35 oz Cilantro
4 oz Lime
0.35 oz Radish
1 oz Macadamia nuts
2 oz Cucumber
2 slice Jalapeño
1 pinch Maldon salt
0.35 oz Shallots
Orange zest
Cumin
Orange and lime juice (for marinating)
Method of Preparation:
- Crust the tuna with cumin and the orange zest, then let marinate for about 1.5 hours it with orange and lime juice.
- For the Aguachile, blend the lime juice, cucumber, jalapeño, cilantro, orange juice all together, then strain. Toast the macadamia and crush them and thinly slice the shallots.
- Slice the tuna into 1cm thin slices.
To Plate:
- On a plate, place the sliced tuna and spread the aguachile on the top, garnish with the macadamia, shallots, radishes and micro cilantro.
Cantina Beach
(located in The Ritz-Carlton Key Biscayne)
605 Ocean Drive
Miami, FL 33149
305-365-4500
ritzcarlton.com/en/hotels/miami/key-biscayne/dining/cantina-beach
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