Appetizer

Sea Urchin & Green Fig Tartare with Crispy Christophene Tuile & Charred Lime Oil

Name: Sea Urchin & Green Fig Tartare with Crispy Christophene Tuile & Charred Lime Oil
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 80g fresh sea urchin (uni, sushi-grade, chilled); 100g christophene (chayote), very thinly sliced on mandoline; 150g fresh green figs (quartered); 45ml aged golden rum; 15ml white vinegar; 1 tsp caster sugar; 3 limes (zest + juice); 60ml extra-virgin olive oil; 1 small Scotch bonnet (halved, charred skin-on); Micro cilantro or cilantro leaves (picked); Fleur de sel; White pepper; Sea salt

A contemporary Caribbean tartare: delicate sea urchin (uni) cradled on a warm, shatteringly crisp christophene tuile, topped with pickled green figs in aged rum, scattered with micro cilantro, finished with a drizzle of charred lime oil and a whisper of fleur de sel.

394cal 9gprotein 32gcarbs 29gfat 25min prep 20min cook 2serves

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