Japanese Sea Bream Crudo Recipe
Cucumber, Tomato, Green Strawberry, Avocado Puree, Yuzu Gel, Serrano, Cilantro
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Thinly slice the Japanese sea bream fillet and arrange it on a chilled plate.
- 2
Prepare the Cucumber
Spiralize or thinly slice the cucumber and place it around the fish.
- 3
Prepare the Tomato and Green Strawberry
Halve the cherry tomatoes and slice the green strawberries. Scatter them over the fish and cucumber.
- 4
Make the Avocado Puree
In a blender, combine the avocado, yuzu juice, and a pinch of salt. Blend until smooth and drizzle around the plate.
- 5
Prepare the Yuzu Gel (if desired)
Mix yuzu juice with agar-agar and bring to a boil. Pour into a shallow dish and let set before cutting into small cubes.
- 6
Add Finishing Touches
Finely chop the serrano pepper and sprinkle it over the dish along with fresh cilantro leaves. Drizzle with olive oil.
- 7
Serve
Serve immediately to enjoy the freshness of the ingredients.