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California White Seabass ceviche | Pitangatuba (star cherry) Leche de Tigre
In Culinary Plating

California White Seabass ceviche | Pitangatuba (star cherry) Leche de Tigre


I recreated a dish that I made last year. I know the portion is huge, I am mainly interested in opinions of which presentation is superior, this year or last year. (swipe)

Star cherry is a “rare” Brazilian fruit that I wish more people would grow and utilize in the culinary realm. Other novel ingredients in the leche include aji fantasy and aji mango pepper varieties.

by socalbalcony

5 Comments

  1. petitejesuis

    The second one is infinitely better. It’s composed and clean. The first is making me angry

  2. fastermouse

    I like the first one.

    The second one is passé.

    I can’t imagine thinking a good mold is appetizing.

  3. VladTheSimpaler

    One plate looks like a nicely composed dish and the other one looks like a bunch of components that ended up on a plate together at a sad buffet. Also, the dark plate makes the colors pop. You should’ve made the second photo the cover. It looks way better. Can’t tell if this is a shit post or not. Where is the star cherry in the first pic?

  4. jairngo

    First one is how ceviche is plated although there’s not enough leche de tigre on the plate but I guess that’s why the little cup is there. The second one looks more like a Causa (another peruvian dish), that presentation is honestly not good for a ceviche IMO.

    The fish looks “overcooked” meaning that is been sitting in the lemon juice for too long, at least for Peruvian ceviche nowadays is standard to mix the leche de tigre and the fish just before serving it, fish is more tender this way, that is now because some decades ago the recipe suggested to leave the fish in the marinade for at least 1 hour, people even used to leave it on the fridge for 4 hours before eating, but the result is a white and tough meat.

    Also Your leche de tigre looks a bit clear, usually you blend it with the usual herbs and veggies and some fish meat, usually the meat near the tail that is more tough.

    first presentation is best IMO, but if you want something similar to pic 2 you can try doing a “causa acebichada” which is just a causa with a ceviche on top, the causa can be as simple as just the potato mix.

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