Dorado Ceviche with Korean Carrot Cream
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
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