To prepare the ceviche, stir together all the ceviche mix ingredients. Fifteen minutes before serving, pour the ceviche mix over the fish slices.
Blanch the claws and refresh in ice water. Remove the flesh from the shell and reserve.
Make the rice wine vinegar pickle as per the recipe. Pour the cold liquid over the prepared micro vegetables, and leave for at least an hour to steep before serving.
Peel back the endives and julienne 6 of the small inside leaves. Refresh in ice water to keep crisp.
To assemble, arrange on each plate as you like or follow the photo. Remove the fish from the ceviche mix and place on each plate. Arrange
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