Felt like it needed maybe one more component or another crunchy thing or some sumac sprinkled on top.
by Funktron_
7 Comments
OkFlamingo844
Every couple weeks someone posts an aguachile and I still have zero interest in them.
Raw seafood in an acidic broth. Cool
MummsTech
Too much, too much, too much! The prawns are drowning in the tiger’s milk- less is more. Serrano pepper slices on each prawn is overkill. A scattering of slices, and smeared oils in vessel that enhances the colors would go miles as well.
Ill_Beginning4025
I really like the plating on this. It’s interesting and organic. I don’t think the fish itself would eat well but I find it very nice to look at. Definitely a great first draft of a dish.
lilreddittime
I’ve seen alot of this type of plating ending up a sloppy mess by the time it gets to the table
Burn_n_Turn
This is a nice plate. Well done. How are you curing the prawn, straight citrus? If you’re going for that texture all good, but consider the slightest of poach to break the protein for more orange. That would pop like crazy. Perhaps also consider a slight torch to the serrano, a light char will add flavor and contrast. You’ve done good work here.
High_Questions
Can someone please explain what the heck tigers milk in this context is? Cause either I don’t have any idea or that’s the most expensive milk I’ve ever seen
DryChemistry3196
Great plating, did you use a dropper for the balsamic?
7 Comments
Every couple weeks someone posts an aguachile and I still have zero interest in them.
Raw seafood in an acidic broth. Cool
Too much, too much, too much! The prawns are drowning in the tiger’s milk- less is more. Serrano pepper slices on each prawn is overkill. A scattering of slices, and smeared oils in vessel that enhances the colors would go miles as well.
I really like the plating on this. It’s interesting and organic. I don’t think the fish itself would eat well but I find it very nice to look at. Definitely a great first draft of a dish.
I’ve seen alot of this type of plating ending up a sloppy mess by the time it gets to the table
This is a nice plate. Well done. How are you curing the prawn, straight citrus? If you’re going for that texture all good, but consider the slightest of poach to break the protein for more orange. That would pop like crazy. Perhaps also consider a slight torch to the serrano, a light char will add flavor and contrast. You’ve done good work here.
Can someone please explain what the heck tigers milk in this context is? Cause either I don’t have any idea or that’s the most expensive milk I’ve ever seen
Great plating, did you use a dropper for the balsamic?