Market Fish Ceviche & Avocado Roll Jicama, Micro Cilantro, Coconut 

Serves 4

 

Ingredients

Coconut Ceviche Dressing

60ml freshly squeezed lime juice

1 3" piece ginger, peeled

1 tbsp Dijon mustard

1 12-ounce can coconut milk

Salt, to taste

Pinch of black pepper

175ml cups canola oil

 

Tuna Avocado Ceviche Roll

170g diced sushi grade tuna

8 tbsp coconut ceviche dressing, plus more for plating

4 tbsp small diced red onion

4 tbsp small diced jícama

2 tbsp minced chives

1 avocado

60g corn nuts or crushed fritos, for garnish

Cilantro leaves, for garnish

Maldon sea salt, for garnish

Extra-virgin olive oil, as needed

Zest and juice from 1 lime, for garnish

 

Method

Coconut Ceviche Dressing

In a blender, add all of the ingredients except for the oil. Pulse until well blended. When fully incorporated, slowly add the oil into the food processor and purée to emulsify. Strain dressing into a container, season with salt, to taste and store in the refrigerator.  

 

Tuna Avocado Ceviche Roll

In a small bowl, mix the diced tuna with the dressing, red onions, jícama, chives, and salt to taste.

Place 4 squares of parchment paper onto a baking sheet and lightly oil them. Carefully peel the skin from the avocado. Using a vegetable peeler, peel thin slices from a quarter of the avocado lengthwise. Place the slices onto 1 square of oiled parchment paper, overlapping by ¼ an inch. Repeat with the remaining avocado to make a total of 4 avocado sheets.

Season the avocado sheets with salt. To assemble the avocado rolls, place 14g of marinated tuna in a straight line, lengthwise, onto each sheet. Using the paper like you would a sushi roller, roll the avocado sheets around the tuna once, carefully peeling away the paper while rolling.

Spoon a small amount of the dressing into the center of four small plates and place the avocado rolls on top. Garnish each plate with 1 tbsp of the corn nuts or Fritos, cilantro leaves, a few drizzles of oil, sea salt, a dash of lime juice, and pinch of lime zest. 

 

Creamy Coconut Rice, Served In A Half Shell, With Sephia, Tamarind & Ginger

Serves 4

 

Ingredients

Crispy Rice

2.2 ml water

235g white rice

235ml canola oil

 

Ginger Oil

118ml canola oil

55g ginger, peeled and julienned

 

Creamy Coconut Rice

Olive oil, as needed

226g fresh squid, diced

1 clove garlic, minced

1 tbsp minced ginger

½ green bell pepper, small diced

1 small to medium Spanish onion, small diced

1 plum tomato, grated

1 bay leaf

¼ chile de árbol

2 tbsp white wine

¼ tsp squid ink

235g bomba rice

946ml coconut water

118ml coconut milk

4 scallops, sliced in half crosswise

1 tbsp minced cilantro, plus more for garnish

Tamarind paste, for garnish

2 young coconuts, halved (optional)

 

Method

Crispy Rice

In a medium saucepan, bring the water to the boil. Add the rice and cook until the rice is just past cooked through, for about 20 minutes. Drain the rice and rinse with cold water. Strain the rice and lay it out in thin layers on baking sheets. Store the rice, uncovered, in a dry place at room temperature for 24-48 hours to allow it to dry out.

Once dry, heat the canola oil in a large pot to 175C. Fry the rice until it puffs up and is crunchy, about 1-2 minutes. Drain and set aside ¼ cup for assembly, and store the rest for later use.

 

Ginger Oil

In a small saucepan, heat the oil on low and add the ginger. Cook on low for 2-3 hours to infuse the oil with the ginger. Check frequently to control the heat and make sure the ginger doesn’t burn and impart a spicy flavour. After simmering, strain the oil through a fine mesh strainer to remove any solids. Set aside for plating.

 

Creamy Coconut Rice

In a medium sauté pan, heat 2 tbsp of olive oil over medium heat and add the squid. Sauté until golden brown, remove from the pan and set aside.

In a small saucepan, add the coconut water and heat over a low heat.

In a large sauté pan, add 2 tbsp of olive oil, garlic and ginger. Once all three ingredients have been added to the pan, turn the stove to low and slowly heat the oil. When the garlic starts to ‘dance’, add the diced onion and increase the heat to medium. Cook the onion until translucent, for about 15 to 20 minutes. Once the onion is translucent, add the green pepper and cook for 15-20 minutes more. Add the grated plum tomato, bay leaf and chile de árbol and cook until the tomatoes are caramelised in colour and the liquid has evaporated, for about 15 minutes more.      

Deglaze the pan with the white wine and continue to cook over low heat until all of the wine has evaporated. Add the squid ink, stir and add the rice. Cook the rice, stirring frequently, until lightly toasted for 3 minutes.

In ½ cup increments, slowly add the coconut water to the rice, stirring well and letting the rice absorb most of the coconut water after each addition. When all of the coconut water has been added, add the milk. Cook for 20-25 minutes, stirring constantly. 5 minutes before the rice is finished, heat 2 tbsp of olive oil in a sauté pan over medium-high heat and sear the scallops on each side until golden brown, about 1 minute a side. Set aside for plating.

When the rice is finished, remove from the heat and add the cilantro. Stir well to incorporate.

If using the coconuts, place each half on 4 plates and drizzle each with ¼ tsp of ginger oil. Add ½ cup of the creamy coconut rice to each coconut shell and place 4 slices of scallops on top of each. Garnish the perimeter of each mound of rice with four dots of tamarind paste and finish with cilantro, a drizzle of ginger oil, and 1 tbsp of crispy rice on top. Alternatively, the rice and scallops can be plated in shallow bowls.

 

Liquid Mango Nigiri Sea Urchin, Shiso & Pickled Sansho Pepper

Serves 5

 

Ingredients

Algin Bath

473ml water

1 tsp Algin

 

Spherical Mango Cream

1 cup diced mango, from 2 small mangoes

60ml water

9g gluco

 

Spherical Mango Cream

4 pieces seasoned and roasted Korean nori, also known as kankoku, cut into 20 2.5x1" strips

473ml algin bath

236ml mango spherical cream

473ml bottled water, at room temperature

20 pieces sea urchin

Caviar and zest from 5 finger limes

 

Method

Algin Bath

In a blender, mix the water and algin together until the algin is completely dissolved in the water. Store in the refrigerator for 12 hours to eliminate any excess air. When ready to use, skim any foam that has formed from the top of the mixture.

 

Spherical Mango Cream

In a blender, add the mango, water, and gluco and purée. Pass through a fine mesh strainer and reserve. Store in the refrigerator for 12 hours to eliminate any excess air. When ready to use, skim any foam that has formed from the top of the mixture.

 

Sea Urchin And Mango Nigiri

Lay 20 strips of the nori on a baking sheet lined with parchment paper and set aside the extra nori for use if needed. 

To make the spheres, fill a shallow 9x9" glass baking dish with at least 2" of the algin bath. Create the sphere by carefully releasing a spoonful of the spherifical cream into the algin bath, making sure that the entire amount of cream released is submerged in the algin bath and that the spheres are not touching one another so that they do not stick together.

Allow the spheres to sit, or ‘cook’ in the algin bath for 2 minutes. After 2 minutes in the algin bath, use a slotted spoon to remove the spheres and place them in a bowl filled with the bottled water to clean off excess algin. 

Working with one at a time and using a slotted spoon, remove the spheres from the bowl of bottled water. Very gently in order not to break the sphere, blot the bottom of the slotted spoon with a paper towel to dry the bottom and carefully slide it onto a nori strip about a 1/3 of the way from the end.  

Place one piece of sea urchin next to each mango sphere so that they are centered on the nori strip. Repeat with the rest of the nori and spheres. 

Place 4 pieces of nigiri, exposed side up, on a plate. Garnish each plate of nigiri with the finger lime caviar and zest. Gently fold the nori and enjoy as a taco.

 

Paloma Postre, Vanilla Custard With Grapefruit Espuma And Paloma Ice With Grapefruit Segments & Candied Peanuts

Serves 6

 

Ingredients

Grapefruit Shells

3 grapefruits

 

Paloma Granite

Zest from ½ red grapefruit

350ml fresh grapefruit juice from the pulp of the grapefruits

2 tbsp Antiguo Blanco Tequila

1 tbsp agave nectar

 

Grapefruit Espuma

236ml fresh grapefruit juice

1 tbsp agave nectar

2 gelatin sheets

 

Vanilla Cream

236g granulated sugar

157g cornstarch

4 whole egg yolks

950ml whole milk

4 vanilla beans, split in half

1 stick unsalted butter

350ml heavy cream

 

Caramelised Peanuts

78g granulated sugar

78ml water

414g toasted peanuts

 

To Assemble

3 slices grapefruit, segmented

Mint, chiffonade, for garnish

Chile pequÍn, for garnish

Mint leaves, for garnish

 

Method

Grapefruit Shells

Slice the grapefruits in half cross-wise and scrape out the pulp so that what remains are grapefruit shells. Set aside the pulp for later use and place the shells on a baking sheet in the freezer and store until frozen, 30 minutes, or until ready to use.

 

Paloma Granite

In a small bowl, mix together the grapefruit zest and fresh juice. Add the tequila and agave nectar and mix well to incorporate. Strain mixture into a small container and freeze, about 45 minutes. Once frozen, scrape with a fork and reserve ice shavings.

 

Grapefruit Espuma

Bring ½ cup of the grapefruit juice to a boil over high heat. Once boiling, add the agave nectar and the gelatin sheets. Mix to incorporate and add the gelatin mixture to a large bowl set over ice. Add the rest of the grapefruit juice to the gelatin mixture and let cool for 10-15 minutes before placing in the refrigerator to chill overnight. Charge in a siphon using two NO2 cartridges and shake vigorously before use.

 

Vanilla Cream

In a small bowl, mix together the sugar and cornstarch. In a separate small bowl, add the egg yolks and whisk the sugar mixture into the yolks until smooth. Set aside.

Meanwhile, add the milk to a medium saucepan and scrape the seeds of the vanilla beans into the pot. Bring to a rolling boil. Take a small spoonful of the milk and slowly mix into the egg yolks to temper. Pour the egg yolks into the pot and bring to a simmer, whisking constantly and scraping the bottom of the pot until the mixture is thickened and smooth. Remove the pan from the heat and add the mixture to a stand mixer fitted with a paddle. Mix on medium until the pastry cream has cooled to a warm temperature. When cooled, add the butter and continue to mix until fully incorporated. Remove the pastry cream from the mixer bowl and place in a medium-sized bowl to allow to cool completely.  

Add 1 ½ cups of the pastry cream to a large bowl and whisk until it has a smooth consistency. In a separate medium bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped heavy cream into the pastry cream and transfer the mixture to a pastry bag.

 

Caramelised Peanuts

In a medium saucepan over medium-high heat, cook the sugar and water, stirring frequently, until almost caramelized, about 5 minutes, and when a candy thermometer reaches 115C. Add the peanuts and continue to cook, stirring, until all of the liquid evaporates and the sugar becomes white, dry, and eventually caramelized, 10 minutes. Transfer peanuts to a sheet tray and let cool. Once cool enough to handle, cut into small, pea-sized shapes.

 

To Assemble

To plate, pipe ¼ cup of the vanilla cream into each grapefruit shell and sprinkle each with 2 tablespoons of peanuts. Place 2 segmented pieces of grapefruit into each shell next to the cream and top with ¼ cup of the granita and a pinch of chiffonaded mint. Using the siphon, squeeze 2 tablespoons of the espuma on top of the peanuts. Sprinkle the espuma with a dash of Chile pequÍn and garnish with 1 mint leaf.

 

Find out more about Chef José Andrés on his chef profile.