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Grouper ceviche with sapodilla and salted-mandarin sorbet

2018

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

This ceviche is made with extremely high-quality white fish, which must first be marinated in lemon, orange, and mandarin for around half an hour. It is then mixed with a sapodilla-fruit dressing with mandarin, salt, and spices. Lightly roasted slices of mandarin are added, and the dish is finished off with a salted-mandarin sorbet. The purple petals resting gently alongside the ceviche are typical of the Day of the Dead in Mexico.

Details

  • Title: Grouper ceviche with sapodilla and salted-mandarin sorbet
  • Date: 2018
  • Location: Dulce Patria Restaurant, Mexico City
  • Rights: Martha Ortiz
  • Photographer: Chris Martínez
  • Chef: Martha Ortiz

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