James Galbraith

At Midwest-meets-Tex-Mex restaurant Anemel, the Tuna Tostada gets a fresh upgrade, inspired by chef and co-owner James Galbraith’s discovery of Australian pink finger lime pearls. “The dish has inspired clean plates and curiosity around these unique citrus bursts,” he says. To build the tostada, Galbraith spreads chorizo aïoli, then adds tuna that has been tossed in salsa macha. Next, he adds shiso and local garlic chives. As a final flourish, he tops the tostada with a sprinkle of the finger lime pearls. “This dish is a riff on one of our most popular items, the humble Tuna Tostada. Shiso brings a Japanese element, which fits right in with the notes of cumin and cinnamon,” he says. “Local garlic chives and Australian pink finger lime pearls give it a bright pop at the end.”

Indeed, finger limes—also known as lime caviar—bring in unexpected visual and textural interest, serving up elegant pops of citrus. “I’ve used finger limes for years, however, this is the first time that I’ve seen them in this frozen format and these colors. They’ve only ever been a seasonal ingredient and hard to source. With their year-round availability, they have the potential to become a versatile menu ingredient,” says Galbraith, who plans on incorporating the pearls at his New American restaurant Houndstooth, also in Benton Harbor, and his forthcoming restaurant PostBoy in New Buffalo, Mich. “Quality ingredients handled in a respectful manner is always a number one priority,” he notes. “Everything we add to a dish serves a purpose and is very intentional.”

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