Sea bream ceviche with tomato and mango salsa, passion fruit pearls guacamole pure, chilli, microgreens and wasabi crumble
Sea bream ceviche with tomato and mango salsa, passion fruit pearls guacamole pure, chilli, microgreens and wasabi crumble
by Zedmahn
5 Comments
Clovellis
The dish sounds delicious. I think a more simple presentation would make it come together in a cohesive way that focuses on every aspect of the dish. I think it would also eat better as opposed to collecting aspects of the dish from all over the plate.
I’d do a nice wide circle of puree on the bottom in the center of the plate. Pile on ceviche, then salsa, pearls, and neatly sprinkle crumble and place micros and chili slices on top.
cald97poker
I like the overall idea, needs a little refinement though. The dot technique for a puree like that only works if the dots are absolutely perfect, having that one with a blowout really catches my eye. I would be more selective with your microgreens, just some micro cilantro, maybe basil or radish, I don’t know how I feel about sorrel with these flavors, not saying it’s impossible, but it’s important to use specific micros for flavor rather than an assortment just because they’re available. I would remove the membrane/seeds of the Chiles and do a fine julienne or brunoise. Slice the bream and arrange it like sashimi before marinating for a more uniform presentation on the fish. I hope that’s helpful, looks like you are off to a really good start. What are the ingredients if the Wasabi crumble out of curiosity?
SkepticITS
I can see you’ve put a huge amount of effort into this, but unfortunately super fancy plating is like a magic trick, as soon as you see a slight mistake, the whole illusion is ruined. This is an incredibly unforgiving way of plating, and you haven’t managed a flawless execution. The dots are uneven and have different tops, the crumble has spread more in one pile than the other, the yellow and red dice aren’t perfectly even, the edges of the strip are a touch scruffy, there’s a little bleeding liquid, and the plate isn’t clean.
If you really want to go down this route, every single thing needs to be pristine.
Alternatively, you could make a super attractive plate with a less fussy style. Based on this, that would be well within you capabilities.
jorateyvr
Sounds like it would taste good, but it’s just too much for a ceviche. Crossing the boundary of being a tad pretentious. You don’t need agar pearls with ceviche.
And the plating needs some work, why put a crumble on the side of the main component like that? How do you expect people to incorporate that?
5 Comments
The dish sounds delicious. I think a more simple presentation would make it come together in a cohesive way that focuses on every aspect of the dish. I think it would also eat better as opposed to collecting aspects of the dish from all over the plate.
I’d do a nice wide circle of puree on the bottom in the center of the plate. Pile on ceviche, then salsa, pearls, and neatly sprinkle crumble and place micros and chili slices on top.
I like the overall idea, needs a little refinement though. The dot technique for a puree like that only works if the dots are absolutely perfect, having that one with a blowout really catches my eye. I would be more selective with your microgreens, just some micro cilantro, maybe basil or radish, I don’t know how I feel about sorrel with these flavors, not saying it’s impossible, but it’s important to use specific micros for flavor rather than an assortment just because they’re available. I would remove the membrane/seeds of the Chiles and do a fine julienne or brunoise. Slice the bream and arrange it like sashimi before marinating for a more uniform presentation on the fish. I hope that’s helpful, looks like you are off to a really good start. What are the ingredients if the Wasabi crumble out of curiosity?
I can see you’ve put a huge amount of effort into this, but unfortunately super fancy plating is like a magic trick, as soon as you see a slight mistake, the whole illusion is ruined. This is an incredibly unforgiving way of plating, and you haven’t managed a flawless execution. The dots are uneven and have different tops, the crumble has spread more in one pile than the other, the yellow and red dice aren’t perfectly even, the edges of the strip are a touch scruffy, there’s a little bleeding liquid, and the plate isn’t clean.
If you really want to go down this route, every single thing needs to be pristine.
Alternatively, you could make a super attractive plate with a less fussy style. Based on this, that would be well within you capabilities.
Sounds like it would taste good, but it’s just too much for a ceviche. Crossing the boundary of being a tad pretentious. You don’t need agar pearls with ceviche.
And the plating needs some work, why put a crumble on the side of the main component like that? How do you expect people to incorporate that?
It’s ceviche. Don’t make it complicated.
Looks like you emptied a dust pan onto the plate.