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.