Hamachi Ceviche with peach-orange-fatalii-coriander leche, turmeric pickled onions, jalapeños, cantaloupe, and nasturtiums.
by brohio_
Hamachi Ceviche with peach-orange-fatalii-coriander leche, turmeric pickled onions, jalapeños, cantaloupe, and nasturtiums.
by brohio_
9 Comments
You hid the fish with way too much sauce. Sometimes less is more. The orange flowers aren’t really adding anything either when the whole dish is orange. Bet it tasted great though.
The flowers don’t bring anything to this, would look way cleaner without them.
Hiding the star of the dish makes me sad.
Less is more.
I like the thought that went into playing this, it’s clear you care. That said, there are a lot of orange elements on this making it seem a bit one-note. Perhaps a different color edible flower or some red chiles to add additional contrast.
Man I never knew ceviche could look so pretty. I’m used to Mexican ceviche and it’s more of a salad like presentation this… this is something else and it’s beautiful.
So vibrant! Flavors sound delicious. I actually like the nasturtium elements, but perhaps the leaves could be smaller and you could use loose petals with one small flower, showcase the fish a bit more.
Pretty, but Hamachi is waaay too delicate for all of this cacophonous soup. Too many contradictory flavors to boot. Please use something else as the centerpiece ingredient.
There’s probably a bit too much sauce but let’s keep it real, gimme something to dip into it with and let’s go.
I want to swim in this.
That Leche sounds awesome. Did the orange give you enough acid or did you have to add acid?