Level: Scoolinary Team

Dear Sarah! This is such a beautiful presentation. The yellow huancaína creates a striking base, while the red onion, dill, chilli, and seabass give the plate rhythm, freshness, and height. Adapting the sauce with local cheese and peppers was a smart choice, and it still feels very true to the dish.

Keep refining this ceviche, because our late-August ‘From Course to Plate’ challenge will be all about ceviche. You’ll find the full details in the pinned post at the top of the Community feed. What would you like to adjust next, the balance of the leche de tigre, the cut of the fish, or the plating? 😊

Thank you for your feedback!! I’ve been making ceviche every day in preparation for the August challenge. I am very pleased with the sauce. I think I need to buy plain plates for better presentation of all my dishes, but I don’t actually need them so I’m trying to make do with what I have. I love well-plated dishes but I don’t seem to have the inspiration. I guess I need to revisit some courses.