**SERVES 1-2**
INGREDIENTS:
- 1 orange, supremed
- 1 pomegranate, seeded
- 1/2 avocado, cubed
- 1 sprig tarragon, just the leaves chopped
- 1 sprig of parsley, chopped
- 1 sprig of dill, chopped
- 1 sprig of cilantro, chopped
- 3 oz artic char, sliced thin
- Hefty spoonful of tamarind black garlic chamoy sauce
- Lime juice, squeezed to taste
- Salt to taste
- Olive oil to taste
More Recipes
Get Boston local news, weather forecasts, lifestyle and entertainment stories to your inbox. Sign up for NBC Boston’s newsletters.
PREPARATION:
Prep all ingredients, ensuring the orange is properly slice, pomegranate seeds are ready, and herbs are finely chopped
Combine all ingredients in a medium-sized mixing bowl
Mix together with a squeeze of lime, salt and olive oil to taste
Spread tamarind black garlic chamoy sauce on the bottom of the dish
Place mixed ingredients on top
Top with arctic char
Serve with favorite chips or crackers
Watch below to make this recipe step-by-step with Anna and chef Colton!
How does a sizzling hot tamale sound? Or an arctic char ceviche? If you're looking to master these Mexican dishes, Anna Rossi is joined by Boston chef Colton Coburn-Wood of Cosmica to learn the ins and outs of these classic street food recipes.
