Dorado Ceviche with Korean Carrot Cream

Cooking time: 20 min
Servings: 1
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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.

Ingredients

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

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