Inspired by Eric Ripert’s birthplace in Antibes, France, this blend of grey sea salt crystals, bergamot, and herbs captures the essence of the sea with acidic citrus notes, which is perfect for everyday cooking.
After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.
Crudo of Hamachi with Orange Segments, Radishes, Scallion, & Sel d’antibes
Inspired by Eric Ripert’s birthplace in Antibes, France, this blend of grey sea salt crystals, bergamot, and herbs captures the essence of the sea with acidic citrus notes, which is perfect for everyday cooking.
After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.
Ingredients
1⁄4 small red onion, thinly sliced
3 tablespoons lemon juice
3 tablespoons lime juice
2 tablespoons water
3⁄4 pound cleaned Hamachi, cut into thin slices
3⁄4 cup baby radish, cut into 1⁄4-inch dice or julienne
Mix the red onion slices with lemon juice, lime juice, and water, and lightly season with Sel D’Antibes and pepper.
Season the Hamachi with Sel D’Antibes and pepper. Combine with the onion and lemon-lime mixture in a bowl. Add the orange, radish, extra virgin olive oil, mint, cilantro, and scallion. Gently toss ingredients to lightly marinate the Hamachi. Adjust the seasoning with Sel D’Antibes and pepper, as needed.
Scoop out the Hamachi and garnish, leaving the liquid in the bowl, and serve in a chilled round bowl. Pour 1 tablespoon of the marinade over the Hamachi. Season with a pinch of Sel D’Antibes to finish. Serve immediately.
