Ceviche from local fish
With this wonderful dish, you’ll make yourself and three other people happy.
Red onion wedges
Cut the red onion into thin slices. Bring 50ml of red wine vinegar, 50ml of water, and 50g of sugar to the boil and pour the mixture over the onions. Leave to infuse overnight.
Peel one ripe mango and cut into 5mm thick cubes, then set aside for garnish. Blend the rest of the mango with 50ml of sushi vinegar, 50ml of water, 50g of sugar, and a pinch of peeled ginger until smooth. Season to taste with chilli, coriander, salt, and pepper.
Pour 300ml of cream, 125ml of vegetable stock, 1.5 tubes of wasabi, and 10g of cold Proespuma into a whipped cream dispenser. Froth with two cartridges and refrigerate until ready to serve.
Cut one scallion into thin rings and arrange on the plate with the mango cubes, coriander leaves, and onion wedges. Cut the avocado into 12 wedges, brush with some olive oil, and flame with a Bunsen burner, divide between the plates. Cut 320g of local fish fillet diagonally into thin slices and place on top, drizzle with the dressing, dab the wasabi foam in between.