Category: Starter
Execution time: 6 minutes
Ingredients for 1 portion:
- 120 gr Sea bass
- Cherry tomatoes
- Cucumber
- Ginger
- Coriander
- Fresh onion
- Dried onion
- Orange
- Olive oil
- Wakame seaweed
- Kalamansi vinegar
- Yellow paste chili aji amarillo
- Flower mix
- Fresh urchin
- Lime powder
- Season pepper seaweed lemon
- Black garlic caviar
- Angel hair chili (Asia, China)
Instructions:
- Filet the sea bass and place it in a basin that has already been placed in the freezer to keep the fish cold and avoid additional friction.
- Add the chopped sea urchin, vegetables, kalamansi vinegar, lemon seaweed season pepper, lime powder and wakame seaweed.
- Within 2-3 minutes and after the fish has already been cooked in the marinade and has changed color, start setting the fish on the plate using a cherry picker.
- Enhance the liquid elements left in the basin with yellow chili aji amarillo chili paste and stir to homogenize.
- Pour the tigre de leche we created in the previous step around the ceviche and garnish with the flower mix, black garlic caviar, orange filet and coriander leaves.
- Add the angel hair chili for an extra spicy flavor.
Enjoy…
We would like to thank Tzitzikas restaurant for their hospitality.
Chef: Kiki Tzitzika
