Rainbow Ceviche
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Chef Roberto Madrid deseo at The Westin Kierland Resort & Spa |
Rainbow Ceviche- Chef Roberto Madrid
Title
Rainbow Ceviche- Chef Roberto Madrid
Description
Roberto shows us how he makes our FAVORITE Ceviche at deseo.
Ingredients:
2 oz Tuna, diced
2 oz Salmon, diced
2 oz Hamachi, diced
5 Pickled Jalapenos
2 oz Rainbow Sauce (See Below Recipe)
a Lime, Juiced
Oil-Mustard
1 pinch of Sesame Seed
Micro cilantro for garnish
Procedure:
1. Combine the salmon, and hamachi and toss with fresh lime juice (2Tbs.) and marinade for 1 minute
2. Add 2 oz of the rainbow sauce.
3. Separately combine the tuna with mustard oil and season with salt and pepper
4. Layer the hamachi on the bottom of the plate then top with Salmon, and finally top with tuna, garnish with jalapenos, sesame seeds sesame seeds.
Rainbow Sauce
1 oz Soy Sauce-White
A Lime, juiced
Lemon Oil
Oil-Mustard
1 pinch Chive, Minced
Red Onion, Brunoise
1 pinch of Cilantro, Minced
1 oz Red Bell pepper, Brunoise
2 oz Fresh orange juice
Combine all ingredients
Pairs Well With:
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| Pinot Gris |
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