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Kevin Godbee ha publicado una actualización
Ceviche de Hamachi con Leche de Tigre de Naranja Sanguina hecha con Ají Escabeche. Chips de plátano y dos tipos de maíz peruano – maíz cancha y maíz mote. Este fue un experimento que inventé. La leche de tigre era excelente, pero sería mejor con los dos maíces en guarnición, y con el mote (maíz más grande) salteado en mantequilla y servido caliente. El plato estaba un poco recargado, pero todos los componentes individuales estaban buenos.
Hamachi Ceviche with Blood Orange Leche de Tigre made with Ají Escabeche. Plantain chips and two types of Peruvian corn – maize cancha and maize mote. This was an experiment that I made up. The leche de tigre was excellent, but it would be better with the two corns in side dishes, and with the mote (larger corn) sautéed in butter and served hot. The dish was a little too busy, but all of the individual components were good.
Traducido del inglés
Cristina Arche, Mary Elena Nava Wuetter y7 más8 Comentarios-
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. ✨
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@sussan_scoolinaryteam Thanks Sussan! I haven’t yet been able to find the choclo here. I think I have to find a store in Miami that will ship to me.
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Very colourful dish.
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@judyrusselllive-com-au Thank you!
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Level:
Executive Chef
Se ve riquísimo 😋
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Que bello plato!! colores, texturas y estoy segura que también sabor!!
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@betzamedina Gracias!
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