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Sarah Thompson posted an update
Sea bass and trout ceviche on sweetcorn puree.
Mercedes Delgado de Miguel, Beatriz Torija and 3 others3 Comments-
Level:
Scoolinary Team
Hello Sarah! The alternating sea bass and trout creates strong visual rhythm, and the sweetcorn purée adds warm color and balance. For a cleaner finish, refine the fish cuts and reduce the garnish slightly. How did you control the acidity and curing time? Keep experimenting 👏
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@soldamiani Initially I wanted thin slices, but the only sea bass I could get was very small and I ended up with these bits. There isn’t a lot of fish in Uzbekistan to play with. I guess I tend to cure for a long time, as I’m worried about food poisoning…
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Level:
Scoolinary Team
@empressdalekhotmail-com That makes sense, Sarah. With smaller fish, adapting the cut was probably the best choice. One thing I’d watch is the long cure, as the acid can quickly change the texture without necessarily making the fish safer. Have you tried a shorter cure with properly handled or previously frozen fish?
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