Hamachi Crudo with Charred Shishito Peppers & Shallot Truffle Vinaigrette
1 tsp fresh lemon juice
6 oz fresh sliced Hamachi or sushi grade fish of choice
1 tbsp Sabatino Tartufi Truffle Zest® seasoning, divided
3 Shishito peppers
1 serrano pepper, thinly sliced
1/2 habanero pepper, minced
1 tbsp sliced shallots
1 lime, freshly squeezed, plus 1 teaspoon of its zest
1 tbsp extra virgin oil
1 tsp fresh cracked pepper
1/2 tsp salt
6 fresh corn tortillas, split & baked or store bought crispy tostada shells
1/2 tablespoon Sabatino Tartufi All Natural Black Truffle Infused Oil, divided
1 tsp Sabatino Tartufi Truffle Zest® Hot seasoning
1/2 bunch dill sprigs
Squeeze lemon on sliced fish and sprinkle with 1 tsp of the Truffle Zest. Place in the refrigerator.
Broil the shishito's until charred, about 5 minutes. Thinly slice and add to a bowl along with 1 tsp Truffle Zest, the peppers, shallots, lime juice and zest, olive oil, pepper, and salt. Stir to combine, taste and adjust seasoning to your liking.
Lightly spray tortillas with cooking oil, drizzle with a little truffle oil, and sprinkle with truffle zest. Bake until golden brown, about 12 minutes or until crispy, 375 degree, turning over half way through.
Add the tostados to a serving platter, top with the fish, drizzle on the vinaigrette and finish this beautiful dish with dashes of black truffle oil, a few sprinkles of the Truffle Zest Hot seasoning, and dill. Enjoy!