Split broth is fine and I appreciate your choice of garnish (celery leaves especially). If you want a more dramatic effect from the sauce consider a different colored oil. If you found it too soupy reduce the volume or slightly thicken.
GiantCopperMonkey on
THIS IS GORGEOUS!!! The crescent is perfectly shaped the caramel color of the sauce brightens the other colors, and the flavors sound like they would melt your brain. Nice execution.
Puzzleheaded_Try8890 on
The split broth is passable because the damn dish is so pretty. great job. Question for anyone reading, would adding an emulsifier (very little) stop this from happening to the broth without making it shitty?
awesometown3000 on
I’d do away with the split broth or the oil in order to add some “visual purity” to the dish. The broth is fighting the ceviche and it feels like any liquid / broth / whatever should be as clear as possible. You want a strong visual juxtaposition here to really take the dish up a level of refinement.
Ok-Needleworker-5657 on
This is beautiful but I think there’s way too much oil in the broth. It looks like braising liquid instead of intentionally “dotted”? (not sure what the word is for adding oil for visual effect). How did you do the lobster? Was it cooked by acidity like a traditional ceviche or another method?
ElonEscobar1986 on
Beautiful
Classic_Show8837 on
Would love to see you plate this on video. Presentation is great!
speciate on
I love this. How did you shape the crescent?
Also, what is the base layer? Is that just smaller pieces of ceviche?
Defiant-Aioli8727 on
I’m going to say the opposite. The crescent and all of that looks amazing, but the split broth immediately draws my eye. Can you emulsify with a bit of mustard or anchovy?
9 Comments
Split broth is fine and I appreciate your choice of garnish (celery leaves especially). If you want a more dramatic effect from the sauce consider a different colored oil. If you found it too soupy reduce the volume or slightly thicken.
THIS IS GORGEOUS!!! The crescent is perfectly shaped the caramel color of the sauce brightens the other colors, and the flavors sound like they would melt your brain. Nice execution.
The split broth is passable because the damn dish is so pretty. great job. Question for anyone reading, would adding an emulsifier (very little) stop this from happening to the broth without making it shitty?
I’d do away with the split broth or the oil in order to add some “visual purity” to the dish. The broth is fighting the ceviche and it feels like any liquid / broth / whatever should be as clear as possible. You want a strong visual juxtaposition here to really take the dish up a level of refinement.
This is beautiful but I think there’s way too much oil in the broth. It looks like braising liquid instead of intentionally “dotted”? (not sure what the word is for adding oil for visual effect). How did you do the lobster? Was it cooked by acidity like a traditional ceviche or another method?
Beautiful
Would love to see you plate this on video. Presentation is great!
I love this. How did you shape the crescent?
Also, what is the base layer? Is that just smaller pieces of ceviche?
I’m going to say the opposite. The crescent and all of that looks amazing, but the split broth immediately draws my eye. Can you emulsify with a bit of mustard or anchovy?