Carrot, Ceviche, There

Dorado Ceviche with Korean Carrot Cream

Ingredients

Servings 1
  • Dorado fillet - 1 pc.
  • carrots - 70 g
  • fresh carrot - 30 g
  • coriander - 2 g
  • garlic - 1 clove
  • lemon juice - 5 g
  • olive oil - 10 g
  • radish - 6 years
  • orange - 1 pc.
  • tabasco - 3 drops
  • grapefruit - 1/3 piece
  • tajassy olives
  • lettuce leaves - 5 g

Cooking

Step 1

Boil carrots. Punch in a blender with garlic until puree. Add carrot juice, coriander, lemon juice, salt/pepper to taste.

Step 2

Mix orange juice with tabasco and olive oil. Whisk until emulsified.

Step 3

Put mashed Korean carrots on a plate. Put the dorado fillet cut into thin slices on top of the carrots. Drizzle with orange juice and tabasco emulsion. Garnish with lettuce, grapefruit fillet and olives.

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