Whitefish Crudo with Citrus, Mango, Purslane, Pickled Fresno Chiles, and Chile Oil Recipe | James Be

Ingredients

• 2 habanero chiles, seeds removed
• 1/4 cup canola oil
• Pinch of sea salt
• 1/2 cup red Fresno chiles, sliced very thinly and seeds removed
• 1/2 cup rice wine vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 teaspoon sea salt
• 1 small bay leaf
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 tablespoon minced white onion
• 1 small cloves garlic, thinly sliced
• 1/8 teaspoon sea salt
• 4 to 5 slices whitefish (approximately 2 ounces), 1/8 inch thick
• 1 tablespoon citrus dressing
• 1/2 teaspoon Maldon sea salt
• 3 to 4 drops chile oil
• 1/2 teaspoon extra virgin olive oil
• 1 heaping tablespoon diced mango
• 5 pickled red Fresno chile coins
• 5 purslane leaves