Mackerel Crudo with Leche de Tigre Vinaigrette | Club House for Chefs

Ingredients

• Mackerel Crudo | Serves 4
• 70 g Mackerel, thinly sliced
• 8 tbsps Leche de Tigre vinaigrette
• 1/2 Lebanese cucumber, ribbon
• 1 each Celery stalk, ribbon
• 2 tbsps Red onion, diced
• 1/4 each Red chili, thinly sliced
• 1 tbsps Hand of Buddha, finely diced
• 4 tbsps Olive oil
• Leche de Tigre Vinaigrette | Serves 4
• 200 ml Thai Kitchen Coconut Milk
• 120 ml Fish stock
• 2 each Lemons, juiced and strained
• 1 each Red chili
• 1 each Red onion, large dice
• 1 bunch Cilantro, washed
• 1 Garlic, clove
• 1/2 stalk Celery
• 3 tbsps Fish sauce
• Garnish | Serves 4
• 1/2 cup Micro Green mix, to garnish