By | April 14, 2013


Fish Stock: Place fish head and bones from hogfish filet into a pot with onion, celery, carrots, lemon, bay leaf, salt and pepper. Cover with water and gently simmer for about an hour. Reserve 3 oz. for the Tiger’s Milk.

Tiger's Milk: Blend celery, garlic, ginger and aji amarillo into a puree, then strain to remove pulp. Combine with fish stock and citrus juices and set aside.

Garnish: Use a mandolin to slice sweet potato into string-like pieces. Fry the sweet potato strings, drain and season to taste.

To serve: Toss fish gently with Tiger’s Milk, onion, orange segments and cucumber. Garnish with fried sweet potato and cilantro leaves.

Serves 4


  • 1 pound fresh hogfish, filleted and cubed with bloodline removed
  • 1 red onion, thinly sliced
  • 1 fresh orange, peeled and cut into segments
  • ½ small cucumber, thinly sliced into cucumber straws
  • 20-25 fresh cilantro leaves
  • Sweet potato for garnish
  • Oil for frying
Fish Stock
  • Head and bones from hogfish
  • 1 medium onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • ½ lemon
  • 1 bay leaf
  • Salt and pepper to taste
Tiger's Milk
  • ½ stalk celery
  • 2 cloves garlic
  • 1 ½-inch piece fresh peeled ginger
  • 2 oz. aji amarillo chile
  • 3 oz. fish stock
  • 3 oz. fresh orange juice
  • 3 oz. fresh lime juice
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