Spot Prawn Ceviche with Hokkaido Scallop and Galangal Leche de Tigre, Crispy Maicena Deep Fried Heads, House Made Shichimi, and Cancha.
by Residente
Spot Prawn Ceviche with Hokkaido Scallop and Galangal Leche de Tigre, Crispy Maicena Deep Fried Heads, House Made Shichimi, and Cancha.
by Residente
7 Comments
Peruvian and Nikkei take. I respect it.
I was like “why are they garnishing with heads,that’s silly.”
Then I read the description and I was like, using the heads as a crispy/chip element is 👍🤌🤯
Best way to eat the heads?
Sounds fantastic tbh, I’ll have two please 🙏
I think everything looks great, but the heads could be arranged a bit more nicely.
Sounds tasty, all components I dig. Could liven the colors up with a bit of green, maybe some sea beans or sea grapes?
I feel like this would be much more aesthetically pleasing if you were able to plate it on a much wider, shallower bowl (something like [this](https://www.jonopandolfi.com/collections/bowls/products/10-coupe-entree-bowl?variant=37985767850136)) – the diameter of the current bowl doesn’t lend a lot of space to see the components underneath the prawn heads; it feels very crowded.
Otherwise, it sounds really tasty and I’d definitely love to tear into that bad boy.