Method

 Seabass and Wild Rose Ceviche

1. Cut the seabass filet into thin slices and place in a large serving bowl. Thinly slice the yellow habanero, red chile, and red onion. Quarter five tomatoes and slice the avocado. Add all vegetables to the same bowl as your seabass and drizzle it with Wild Rose Vinegar, salt, pepper, and olive oil (if you have Smoked Mushroom Garum, add a splash to give even more depth of flavor). 

2. Mix to combine and let the fish cook in the vinegar mixture for a few minutes. Garnish with fresh coriander and serve. After eating, reserve the remaining liquid in the bowl to use in the Leche de Tigre Salad (recipe below). 

Leche de Tigre Salad

1. Boil the corn with the husk on for 20 minutes in salted water. Remove it from the pot and set aside to allow to cool. Clean the habanero by removing the seeds and slice thinly. In a tall container suitable for an immersion blender, add a few slices of the habanero (reserving a few to garnish), along with 1 minced garlic clove, 1 cleaned scallop, freshly ground pepper, and a pinch of salt. Add reserved liquid from Wild Rose Ceviche (if you haven’t made the ceviche, but would like to make the salad, substitute with a vinaigrette made with 5 tbsp Wild Rose Vinegar and 5 tbsp olive oil, or our Forager’s Vinaigrette if you have on hand).  

2. Using an immersion blender, blend mixture until it forms an emulsion. 

3. Clean and separate romaine salad into big leaves. Slice the radishes thinly and remove corn kernels off the cob. Spread the romaine leaves in a wide, shallow bowl and garnish with radishes, corn, the remaining habanero slices, and dress with the leche de tigre.