I am a culinary student at a community college and part of my course is to get an Externship and learn for 320 in 10 weeks and this is one of many posts I’ll be making this summer! This is my first cold app and it is Tuna Crudo with a coconut cream base(some stuff is grated in there I just can’t remember), julienned radishes, lime, sea beans, scallions, micro basil, fresh coriander, and flaky sea salt
We were using cilantro flowers but we ran out and used coriander which is like a cilantro bomb and is perfect
by DrySardines
12 Comments
I’m just an untrained amateur but I think odd numbers look better, I’d switch to 3. Are we supposed to eat the lime with the rind? Little odd unless it’s candied, no? Maybe that’s just me hating rind though.
The coconut cream totally disappears into the plate which is a shame
Are you really expecting me to eat a slice of raw lime, skin, pith and all? I don’t think I want to do that.
Needs a ton of tidying and refinement too in terms of the knife work and how you’ve plated all the greens, but I guess you have time for that
great for a first app. i would kill the lime, just incorporate it into the coconut with a little red curry paste, so it’s thicker and more complex. just make it three pieces, consider replacing the scallions with mint.
Also I was making an ingredient list this morning and meant to write chives, not scallions, they were just on my mind
Lime pith is suuuper bitter, even in small amounts. Maybe remove that from the segments and grate over a hint of the zest.
Along with some of the other suggestions, I’d like to see the tuna bits cut cleaner, with nice sharp corners and straight edges, especially if you intend to plate in a mosaic or tiled pattern like that.
Where’s my foodo
Jk nice plate
preserve/pickle/ candy the lime so it’s palatable. Looks great!
What gets me is you can get a log of saku tuna for 15$ which is significantly more then 4 slices of sashimi. I would never order this plate
Coriander and cilantro are the same herb. Just different names.
I’m not eating raw lime skin. If you want me to squeeze it for the juice, then it can’t be under the other ingredients. Even then – if you want me to eat it with juice on it, why do I need to do that myself? I’m paying someone to cook/prepare food *for* me.
I’d use a black plate for this with the coconut cream, and I’d use a smaller plate.
Tuna is sliced pretty unevenly. Work on getting them a bit more consistent.
Echo other comments: make it an odd number. Even numbers don’t look great.
Nice first try though!
For your first time plating, nice job! Here’s some tips from someone that has made hundreds of crudo plates. Instead of the lime slice, zest and a pinch of salt over each slice of fish. Incorporate some of the lime juice in with the coco cream. If you think it needs more lime, take a lime supreme and cut a small piece to put on each fish. The chives, sea beans, and micro greens look a bit haphazard. Perhaps a pinch of chive, one sea bean batonet, and one little micro green cluster would help to tighten the presentation. And one final thing for if you have time, a very powerfully flavorful, thick sauce/syrup to add a few drops of for interesting color contrast and flavor. At my restaurant, we have a tuna crudo with lime and calamansi vinaigrette and a jamaica syrup. I’m sure I could come up with more, but that should be a good start to set you down a path for a restaurant level plate.