Level: Scoolinary Team

hi Mateo!
Thank you for sharing this very personal version of ceviche. It shows the love with which you prepared it.
Visually, the fish cubes are quite evenly cut, which adds a lot to the presentation. The green color of the avocado and cilantro adds visual freshness, although the dish looks a bit flat due to the general lighting. Have you tried using natural light from the side to make the textures more noticeable? The patacones add contrast and crunchiness, although I would suggest you plate them with a little more height or play of volumes to make them stand out more.
Tell me, how did you prepare the base juice for the ceviche, did you infuse it previously with the cilantro or did you process it raw?
And if you’re up for it, I invite you to try other cutting or marinating techniques that we explored in the course, to see which one best suits your style. You’re on the right track! 👏

Level: Scoolinary Team

what a fascinating journey you are building, Chef Mateo! 🐟✨ Looking at the mosaic of your latest dishes presented, your deep connection with seafood jumps out: raw, cured, cooked, fused… you work it with respect, technique and a sensitivity that goes beyond the recipe.
Your latest posts seem to dialogue with each other. Do you feel that fish has become your narrative ingredient? What attracts you to it that you don’t find in other proteins?

Tremendous! I love ceviche and if it comes with patacones even more. Congratulations on the development of the dish, it looks great.