Chef Matt Migliore on Instagram: "Tuna | Crenshaw melon | Brazil nuts | Cilantro | CoconutRaw fish or ceviche applications are my favorites to make. I can create either a bold, sharp dish or a refreshing one. For this course, I decided to focus on a light and refreshing one. I sourced tuna that has been line caught off the East Coast, and use locally grown crenshaw melon and watermelon. I add coconut to the Leche de Tigre base. Leche de Tigre is an ice-cold broth that is used in all Peruvian ceviches and consists of hand-squeezed lime juice, fish fumét, different aromatics, and aji for heat. Finally, I finish the dish with watermelon gelee, shaved brazil nuts, cilantro, and pickled watermelon rind.Taste this amuse bouche with the link in our bio." | Zootzle
