Hamachi ceviche

Name: Hamachi ceviche
Ingredients: 1 units.items Avocado; 1 units.items jarred roasted bell pepper; 20 g Cortina; 1 Dashi; 17 g gelcrema fred; 1 units.items green radish; 2 units.items sun-dried tomatoes; 2 dashi-iri ponzu yuzu; 2 units.items tasty bites octopus-kimchi; 1 Buttermilk

Ceviche is the general term for dishes with raw fish that is cooked in acidic juice (tiger’s milk).The citrus juice in the tiger's milk causes the proteins in the fish to coagulate (but does not kill all bacteria!) and thus the fish becomes 'cooked'.

Ingredients

1units.itemsAvocado

1units.itemsjarred roasted bell pepper

20gCortina

1Dashi

17ggelcrema fred

1units.itemsgreen radish

2units.itemssun-dried tomatoes

2dashi-iri ponzu yuzu

2units.itemstasty bites octopus-kimchi

1Buttermilk

Preparation

Cut the hamachi to the desired size.
Blend the roasted pepper without liquid until smooth in a blender.
Weigh out 500 grams of the pepper purée and add the cortina, blend briefly in the blender.
Fill a siphon, charge with two cartridges, and chill.
Mix the buttermilk with the dashi and thicken with the gelcrema using a hand blender, then put this in a piping bag.
Grate the green radish and season with a few drops of soy sauce.
Cut the avocado to the desired size.
Place the hamachi in the dashi-iri ponzu yuzu for about 5 minutes, depending on the size.
Fry the tasty bites (octopus prawn crackers) in hot oil and season with the supplied kimshi spices.
Place the hamachi on the plate, then the avocado, and pipe the buttermilk with dashi in between.
Continue building the dish with the grated radish, sliced sun-dried tomato, and tasty bites, and spoon a little ponzu around the fish.
Just before serving, pipe the roasted pepper espuma in between.