Its pretty. If workshopping I’d subtract one green thing.
Commercial_Comfort41 on
Extremely green but practice your knife work
goaxealice on
I think it looks really beautiful and satisfying. I don’t mind all the green at all, makes me wanna dive in.
EstablishmentLow272 on
I’d like to see the scallops more?
BostonFartMachine on
Physically, I don’t know about waning to eat that many mint leaves at once so I’d consider picking them apart from the stem tops and garnishing more precisely . Not a task I’d expect a diner to do table side with hands or fork & knife.
permalink_save on
On the surface it looks really pretty but I would want to be able to see the seafood a bit more. I know it gets smothered but there’s not much breathing room between elements to really get that it’s aguachile. Minor nitpick but I’d have separated the mint leaves first even if you keep them in bunches, because the option is use your hands to separate leaves or eat a whole sprig.
But overall looks great and looks really delicious. Those things I mentioned are relatively minor in comparison.
Jack066 on
Use the protein as pops of color, or lack of color, within the sea of garnish. People are paying for the scallops/shrimp- they should be seen easily.
7 Comments
Its pretty. If workshopping I’d subtract one green thing.
Extremely green but practice your knife work
I think it looks really beautiful and satisfying. I don’t mind all the green at all, makes me wanna dive in.
I’d like to see the scallops more?
Physically, I don’t know about waning to eat that many mint leaves at once so I’d consider picking them apart from the stem tops and garnishing more precisely . Not a task I’d expect a diner to do table side with hands or fork & knife.
On the surface it looks really pretty but I would want to be able to see the seafood a bit more. I know it gets smothered but there’s not much breathing room between elements to really get that it’s aguachile. Minor nitpick but I’d have separated the mint leaves first even if you keep them in bunches, because the option is use your hands to separate leaves or eat a whole sprig.
But overall looks great and looks really delicious. Those things I mentioned are relatively minor in comparison.
Use the protein as pops of color, or lack of color, within the sea of garnish. People are paying for the scallops/shrimp- they should be seen easily.