"Puerto Rican Beef Carpaccio with Ají Dulce Aioli & Tostones Crunch, serving 10 tapas portions. Ingredients include 400-500 g beef tenderloin, light high-quality olive oil, sea salt, lime zest. Ají Dulce Aioli made with 1 egg yolk, 150-200 ml neutral or light olive oil, 1 small grated garlic clove, 1-2 tbsp lime juice, 2-3 tbsp ají dulce purée, salt to taste, optional 1 tsp very light sofrito. Crunch and garnish with tostones (green plantain slices fried twice and lightly crushed), micro cilantro or recao leaves, and optional quick-pickled red onion (lime, salt, vinegar). Use imperial units."