Speared some common CA reef fish the other day, made a pitomba infused leche de tigre to cook the fish in.
Pitomba is a Brazilian fruit that tastes like tart apricots in some aspects. The dots are a combination of pitomba, orange, lemon/lime, pitangatuba, and agar agar.
Tried some different variations of plating than my last ceviche. Can anyone tell me if it works better?
by socalbalcony
5 Comments
Ring molds are so old school. Gotta modernize that presentation
That’s a lot of dots. Maybe do the dots on just one half of the plate so there’s some negative space?
If you don’t have a black plate, I’d stick to the white.
I also feel like it could use a little more dark green. I’d add dill to the top, but I don’t know what’s available to you.
Dots or other application of that sauce needs to be more concentrated around the ceviche; it’s not terribly practical to expect someone to rub parts of their food all over the plate to get sauce. A little travel is fine, but not to the edge in each direction.
Looks nice otherwise; maybe a little more micros on top.
I think this style of plating also could go well with some garnish. Like some edible flowers and/or small greenery.
Gets some more dots on that thing. MORE GODSDAMNED DOTS!!