Amberjack, queen of elegance, melds with the velvety creaminess of avocado, while lime zest ignites the palate with its freshness. Topping it all off is the bright, sparkling touch of our Aged Sweet and Sour Vinegar RoséOro – Floral Notes, which turns every bite into an unforgettable experience. An appetizer that combines sophistication and simplicity and will enchant your guests.
Ingredients for 4 People
- 2 previously frozen, cleaned amberjack fillets (about 9 oz)
- 2 limes (juice and zest)
- 1.5 tbsp Aged Sweet and Sour Vinegar RoséOro – Floral Notes
- 4 tbsp extra-virgin olive oil
- 1 avocado
- salt
For the recipe
Clean the rickshaw fillets by removing the skin and any bones. Cut the flesh with a knife, obtaining first strips and then small cubes of the same size; collect them in a bowl.
Separately, prepare an emulsion with the juice of one lime, 30 ml Aged Sweet and Sour Vinegar RoséOro – Floral Notes and the oil; add the grated zest of one lime, a pinch of salt and pepper and emulsify using a whisk.
Season the ricotta with the prepared vinaigrette, mix well and let marinate in the refrigerator, covered with foil.
Grate the zest of the second lime, spread it out on a sheet of baking paper in a single layer and brown it under the oven grill on full power just a couple of minutes. Always check: the zest should be crisp, but not burnt. Keep aside.
Peel the avocado, split it in half and remove the stone. Cut half the avocado into slices and the other half into cubes and drizzle both slices and cubes with the juice of the second lime to prevent it from blackening.
Plate the tartare by arranging a few slices of avocado on the bottom of the plates, continue by laying the ricciòla pulp on top and complete with a few avocado cubes. Decorate with the crispy lime zest and finish with the remaining Roséoro poured at the time of serving.
