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Kevin Godbee posted an update
Mentaiko Nikkei Ceviche with Red Snapper. Leche de Tigre with Aji Amarillo. A side dish of MaÃz Pozolero Blanco sautéed in butter and garnished with Shichimi Togarashi.
Mentaiko is a Japanese delicacy consisting of salted and marinated pollock roe, flavored with chili peppers, making it spicy and umami-rich. The most common dish is with spaghetti, but I wanted to use it in a different way. I’ll do the spaghetti dish in a couple of days since I still have plenty of mentaiko.
Lana Mihajlović, Sol Damiani and 7 others4 Comments-
Level:
Scoolinary Team
Both dishes look absolutely amazing! The sautéed corn looks super tasty, nice and glossy, and that touch of togarashi makes it even more tempting. The ceviche looks delicious too, and the mentaiko on top adds a striking visual pop.
What part did you enjoy the most while making it? Have you already thought about how you’ll plate the mentaiko spaghetti?
Thanks for sharing your process with the community! 👏2 -
Level:
Stagier
Buenos platos. Enhorabuena.
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Level:
Sous Chef
Bonito y rico plato
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Level:
Sous Chef
This looks and sounds incredible… such a creative and flavorful twist! Can’t wait to see your next dish, you clearly know how to make ingredients shine.
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