Dorado seviche



  • 50g dorado fillet
  • 15g daikon (oriental radish)
  • 15g green apple
  • 40g cucumbers
  • 20g lime
  • garlic
  • ginger
  • chives
  • celery leaves
  • nori algae
  • olive oil
  • pepper
  • chili
  • cilantro
  • salt

Cooking the sause:

Mix lime juice, milled garlic, ginger, salt and olive oil.

Cooking the dish:

Mix the cucumbers with nori, chives and olive oil. Peel and chop the daikon and green apple. Pour the sauce on a plate, and then place a piece of fresh fish filet, daikon, apple and cucumbers. Decorate with celery leaves, cilantro and chili pepper. Add salt.

The dish is ready. Bon appétit!


Recipe: Uilliam Laberti, Luigi Magni.


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