Red Snapper Crudo

Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette

Chef Greg Garrison of Prohibition | Charleston

Adapted by StarChefs | May 2022

INGREDIENTS:

Roasted Macadamia Nuts:
2 ounces macadamia nuts
2 ounces clarified butter
Salt
Sugar

Coconut Rice Crisp:
4 cups coconut water 
1 cup Charleston Gold rice 
Oil for deep frying
1 ounce coconut flour 
Salt

Green Chile Mango Vinaigrette:
2 ounces mango vinegar 
2 ounces palm sugar 
1 green chile
1 ounce extra virgin olive oil 

Fried Culantro Leaves:
3 leaves culantro
Espelette pepper
Salt
Crispy garlic
Cilantro, minced

To Assemble and Serve:
3 ounces sliced red snapper
3 ounces sliced ripe mango
Finishing salt
Lime zest

METHOD:

For the Roasted Macadamia Nuts:
Using a knife, wedge the back edge of each macadamia nut in order to cleanly break into quarters. Remove small shards and reserve for other use. In a sauté pan, warm clarified butter until glistening. Add the nut quarters and continue to agitate while the nuts foam and brown until dark golden brown to amber. Strain nuts onto a baking sheet. In a small bowl, mix to combine two parts salt and one part sugar. Season nuts with salt-sugar mixture.

For the Coconut Rice Crisp:
Heat oven to 400°F. In a pot, bring coconut water to a boil. Pour hot coconut water over Charleston Gold rice. Cover with foil and bake 1 hour. Transfer rice mixture to a blender; blend on high speed until smooth. Heat a convection oven to 200°F. Spread an even, 2-millimeter thick layer of the rice mixture onto a silicone baking sheet. Bake until rice is dry and peeling away from the silicone, approximately 1 hour. Let cool to room temperature then break into 3-inch shards. In a deep fryer, heat oil to 350°F. Fry the rice chips 1 minute, strain, then let drain on paper towels. Season with coconut flour and salt.

For the Green Chile Mango Vinaigrette:
In a pot over medium heat, mix to combine mango vinegar and palm sugar. Heat, stirring occasionally, until sugar dissolves. Remove from heat and finely grate green chile flesh into the mixture. Let sit 15 minutes then strain through a fine mesh sieve. Refrigerate 8 hours (or overnight). The following day, stir in extra virgin olive oil. Reserve.

For the Fried Culantro Leaves:
In a pot, heat oil to 350°F. Add culantro and fry until crispy. Transfer to a paper towel and season with espelette, salt, crispy garlic, and cilantro. 

To Assemble and Serve:
On a serving plate, lay down about five slices of red snapper and mango in a straight line, alternating pieces and slightly overlapping. Season with a nice finishing salt. Spoon 1 tablespoon Green Chile Mango Vinaigrette over the crudo. Place about 6 to 8 pieces of Roasted Macadamia Nuts on and along the crudo. Finely grate lime zest onto 3 Coconut Rice Chips. Partially cover the crudo with Coconut Rice Chips and 3 Fried Culantro Leaves. Serve immediately.

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