*The ingredients for the molecular gastronomy aspects of the dish are in grams, since precise measurements are required for the reactions. Use a scale to measure.
Make the Ceviche
- Filet the red snapper, cut into small pieces and place the fish in a bowl with the lemon and lime juice
- Let the fish marinate for 20-30 minutes in the refrigerator until the fish turns white. Remove the fish from the bowl and rinse
- Place the fish in a new bowl and mix with the shallot, chili and cilantro. Season with salt. Mix well
Wrap the Ceviche in Avocado Slices
- Peel the avocados using Chris' handy quartering technique (watch the video)
- Apply plastic wrap to your work surface and peel off thin, uniform avocado slices onto the middle of the wrap using a vegetable peeler (about 8 slices slightly overlapping each other)
- Place your ceviche across the middle of the avocado slices, leaving room to roll it up inside the avocado
- Use the plastic wrap to peel the avocado off the wrap and roll it over the fish, making a ceviche roll (similar to a sushi roll)
Make the Tomato Pearls
- Mix 1/3 of the tomato juice into a bowl and mix with the Algin. Puree the Algin until it’s completely blended. Add the rest of the tomato juice
- Let the mixture rest in the refrigerator for 30-60 minutes so that the air bubbles will recede
- Mix the Calcic with the water. Fill up a cooking syringe and drop the tomato juice into the Calcic/water mixture. Let the pearls set for a minute in the mixture
- Using a slotted spoon, place the pearls in a bowl of water. When you’re ready to serve, remove them from the bowl
Make the Lemon/Lime Air
- Mix the lemon and lime juice, water and Lecite into a bowl and mix well using an immersion blender so that bubbles form
- Spoon above the surface of the liquid and place the foam on the plate when read to serve
Put it All Together
- Plate the roll, add the tomato pearls using the slotted spoon and scoop some lemon/lime air onto the ceviche
- Garnish with some micro greens or regular greens
- Enjoy!
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