this could be really beautiful. Have to admit I’m not too sure on this one, but it definitely needs some contrast. maybe a different plate, some spaace between the scallops with a nice contrasting sauce, and the grapfruit pieces a bit smaller with the jalapenos or whateve garnish placed against it (or the gell) to create some height.
OkFlamingo844
Oh look, another crudo/ceviche style dish
*rolls eyes and moves on*
chef_ry_
Those marigold stems are begging to stab someone in the throat. Maybe try snipping them off with shears closer to the petal instead of pulling them straight out of the bud.
ranting_chef
When I hear the word “crudo,” I like to see every slice of fish/shellfish perfectly sliced and not hidden. Personally, I’d prefer each slice of scallop to be the first thing I see. The jalapeño slices should not include the ribs/pith/seeds. I’d lose the micro green things. And the fluid gel should maybe be placed off to one side.
4 Comments
this could be really beautiful. Have to admit I’m not too sure on this one, but it definitely needs some contrast. maybe a different plate, some spaace between the scallops with a nice contrasting sauce, and the grapfruit pieces a bit smaller with the jalapenos or whateve garnish placed against it (or the gell) to create some height.
Oh look, another crudo/ceviche style dish
*rolls eyes and moves on*
Those marigold stems are begging to stab someone in the throat. Maybe try snipping them off with shears closer to the petal instead of pulling them straight out of the bud.
When I hear the word “crudo,” I like to see every slice of fish/shellfish perfectly sliced and not hidden. Personally, I’d prefer each slice of scallop to be the first thing I see. The jalapeño slices should not include the ribs/pith/seeds. I’d lose the micro green things. And the fluid gel should maybe be placed off to one side.