Speared some common CA reef fish the other day, made a pitomba infused leche de tigre to cook the fish in.
Pitomba is a Brazilian fruit that tastes like tart apricots in some aspects. The dots are a combination of pitomba, orange, lemon/lime, pitangatuba, and agar agar.
Tried some different variations of plating than my last ceviche. Can anyone tell me if it works better?
by socalbalcony