Looks and sounds amazing! Classy, high quality, simple, but whimsical.
cathal67 on
Looks beautiful. What is the idea behind the ice pearl? Does it melt to form the sauce or do you eat it?
cavinaugh1234 on
Beautiful plating. What is the round layer between the scallops and the kumquat. It’s cut in the same diameter as the scallop slices. Is that jicama or daikon radish?
fishsupper on
Perfect. Wouldn’t change a thing. Using the citrus ice pearl to keep it cold is smart.
Bet the combo tastes great too. My dulled chef palate would want this salty as hell, and you’ve offered that option with the rock salt underneath lol. Bravo chef!
ztreggs on
No plate. Doesnt fit this sub /s
kikugokiku on
Hey, what was your pickling process for the qumkats? I just bought them and tried them for the first time and hated them. Don’t wanna waste them and pickling sounds like a fun option.
schematicboy on
That’s a sublime plate. Looks gorgeous!
Ignis_Vespa on
I have some questions.
How do you manage to make a really small granita? Everytime I’ve made one it ends up more coarse.
What’s that green leaves you used?
Did you make leche de tigre? Or just used lime juice?
Seeing that you used ají amarillo, I suppose you were aiming for a more peruvian ceviche. With this in mind, why you didn’t use sweet potato or corn?
Also, with the mix of everything isn’t it too sour? I mean the picked kumquat along with the granita, the lime juice and the fingerlime
11 Comments
[removed]
That made me smile…fun looking dish!
What are these “ice pearl” things I keep seeing
Looks and sounds amazing! Classy, high quality, simple, but whimsical.
Looks beautiful. What is the idea behind the ice pearl? Does it melt to form the sauce or do you eat it?
Beautiful plating. What is the round layer between the scallops and the kumquat. It’s cut in the same diameter as the scallop slices. Is that jicama or daikon radish?
Perfect. Wouldn’t change a thing. Using the citrus ice pearl to keep it cold is smart.
Bet the combo tastes great too. My dulled chef palate would want this salty as hell, and you’ve offered that option with the rock salt underneath lol. Bravo chef!
No plate. Doesnt fit this sub /s
Hey, what was your pickling process for the qumkats? I just bought them and tried them for the first time and hated them. Don’t wanna waste them and pickling sounds like a fun option.
That’s a sublime plate. Looks gorgeous!
I have some questions.
How do you manage to make a really small granita? Everytime I’ve made one it ends up more coarse.
What’s that green leaves you used?
Did you make leche de tigre? Or just used lime juice?
Seeing that you used ají amarillo, I suppose you were aiming for a more peruvian ceviche. With this in mind, why you didn’t use sweet potato or corn?
Also, with the mix of everything isn’t it too sour? I mean the picked kumquat along with the granita, the lime juice and the fingerlime