Level: Scoolinary Team

Kevin! What a treat to have this ceviche in the community it looks absolutely stunning!.
The presentation is super appealing: colorful, clean, and full of elements that bring texture and life. The flowers, the cuts, and the contrast between ingredients are all really well thought out. You can tell you’re truly enjoying the creative process — and that always adds so much.
Compared to your other ceviches, this one has a very bold personality. I love that you went with a blood orange leche de tigre that fruity acidity must’ve been intense!
You might also want to try other traditional sides like sweet potato, which is often served as chips or glazed in orange juice. In some parts of Peru, ceviche is served with yuca too a great way to play with textures. As for the mote corn, you were spot on: it’s drier and more commonly used in soups or slow-cooked stews. For ceviche, we usually go with choclo tierno (fresh, tender corn), which brings more juiciness and contrast.
This dish has tons of potential. I really appreciate how honestly you critique your own work that shows real commitment to growth. What would your next leche de tigre experiment be? Would you go for a smoky version or something with tropical fruit?
Fun fact for you: the Mochicas a pre-Incan civilization that flourished on the northern coast of Peru between the 2nd and 7th centuries AD used tumbo, a local citrus fruit similar to passion fruit, to marinate fish. Maybe that could inspire your next twist?
Keep it up, Kevin! Cook with freedom, a sharp eye, and a full heart you’re definitely on the right track. ✨

Very colourful dish.

Level: Sous Chef

Se ve riquísimo 😋

Que bello plato!! colores, texturas y estoy segura que también sabor!!