Ingredients

600g sustainablyfarmed Paiche, cut in fillets of approx. 50g

200g plantain, chargrilled with the skin on

90g unsalted butter

60g yellow chilli puree

20g seaweed,chopped

60g red kiwicha

10ml achiote oil

3 limes, juiced

30g cacao crumbs

10g mixed herbs

10g edible flowers

10g organic radish,sliced

Method

Place the plantain banana on the stove to chargrill with the skin on until the skin starts to tear apart. Remove and leave to cool down. Remove the flesh with a spoon and leave to the side.Cut the Paiche fish in small pieces of 50grs each and leave ready to cook. Place butter in a non-stick pan and cook until the butter is browned, add the fish and continue cooking – this will take about 2 to 3 minutes. Add the lime juice and chopped seaweed. Remove from the heat and add the chocolate crumb. Cook kiwicha for 7 minutes in boiling salted water. Strain and add the achiote oil and yellow chilli puree. At the same time warm up the plantain banana season with touch of salt, and some of the burnt butter.

To serve

Place 3 spoons of plantain banana on the centre of the plate. The fish on top of the banana puree. Add the seaweed butter and decorate with red kiwicha, herbs, flowers and the sliced radish. Enjoy!

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