Market fish ceviche & avocado roll JícaMa, Micro cilantro, coconut
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JOSE'S RECIPES
Market fish
ceviche & avocado
roll Jícama,
micro cilantro,
coconut
Serves 4
Ingredients
Coconut Ceviche Dressing
60ml freshly squeezed lime juice
1 3" piece ginger, peeled
1 tbsp Dijon mustard
1 12-ounce can coconut milk
Salt, to taste
Pinch of black pepper
175ml cups canola oil
Tuna Avocado Ceviche Roll
170g diced sushi grade tuna
8 tbsp coconut ceviche dressing, plus more
for plating
4 tbsp small diced red onion
4 tbsp small diced jícama
2 tbsp minced chives
1 avocado
60g corn nuts or crushed fritos, for garnish
Cilantro leaves, for garnish
Maldon sea salt, for garnish
Extra-virgin olive oil, as needed Tuna Avocado Ceviche Roll Season the avocado sheets with salt. To
Zest and juice from 1 lime, for garnish In a small bowl, mix the diced tuna with the assemble the avocado rolls, place 14g of
dressing, red onions, jícama, chives, and salt marinated tuna in a straight line, lengthwise,
Method to taste. onto each sheet. Using the paper like you
Place 4 squares of parchment paper onto would a sushi roller, roll the avocado sheets
Coconut Ceviche Dressing a baking sheet and lightly oil them. Carefully around the tuna once, carefully peeling away
In a blender, add all of the ingredients except peel the skin from the avocado. Using a the paper while rolling.
for the oil. Pulse until well blended. When vegetable peeler, peel thin slices from a Spoon a small amount of the dressing into
fully incorporated, slowly add the oil into the quarter of the avocado lengthwise. Place the center of four small plates and place the
food processor and purée to emulsify. Strain the slices onto 1 square of oiled parchment avocado rolls on top. Garnish each plate
dressing into a container, season with salt, to paper, overlapping by ¼ an inch. Repeat with with 1 tbsp of the corn nuts or Fritos, cilantro
taste and store in the refrigerator. the remaining avocado to make a total of 4 leaves, a few drizzles of oil, sea salt, a dash of
avocado sheets. lime juice, and pinch of lime zest.
FOUR 1I
JOSE'S RECIPES
Creamy coconut rice, served in a half shell, with
sephia, tamarind & ginger
Serves 4 ¼ chile de árbol allow it to dry out.
2 tbsp white wine Once dry, heat the canola oil in a large pot
Ingredients ¼ tsp squid ink to 175C. Fry the rice until it puffs up and is
235g bomba rice crunchy, about 1-2 minutes. Drain and set
crispy rice 946ml coconut water aside ¼ cup for assembly, and store the rest
2.2 ml water 118ml coconut milk for later use.
235g white rice 4 scallops, sliced in half crosswise
235ml canola oil 1 tbsp minced cilantro, plus more for ginger oil
garnish In a small saucepan, heat the oil on low and
ginger oil Tamarind paste, for garnish add the ginger. Cook on low for 2-3 hours to
118ml canola oil 2 young coconuts, halved (optional) infuse the oil with the ginger. Check frequently
55g ginger, peeled and julienned to control the heat and make sure the ginger
doesn’t burn and impart a spicy flavour. After
creamy coconut rice Method simmering, strain the oil through a fine mesh
Olive oil, as needed strainer to remove any solids. Set aside for
226g fresh squid, diced crispy rice plating.
1 clove garlic, minced In a medium saucepan, bring the water to the
1 tbsp minced ginger boil. Add the rice and cook until the rice is just creamy coconut rice
½ green bell pepper, small diced past cooked through, for about 20 minutes. In a medium sauté pan, heat 2 tbsp of olive
1 small to medium Spanish onion, small Drain the rice and rinse with cold water. Strain oil over medium heat and add the squid.
diced the rice and lay it out in thin layers on baking Sauté until golden brown, remove from the
1 plum tomato, grated sheets. Store the rice, uncovered, in a dry pan and set aside.
1 bay leaf place at room temperature for 24-48 hours to In a small saucepan, add the coconut
FOUR 2 I
JOSE'S RECIPES
water and heat over a low heat. Deglaze the pan with the white wine and aside for plating.
In a large sauté pan, add 2 tbsp of olive oil, continue to cook over low heat until all of When the rice is finished, remove from
garlic and ginger. Once all three ingredients the wine has evaporated. Add the squid ink, the heat and add the cilantro. Stir well to
have been added to the pan, turn the stove stir and add the rice. Cook the rice, stirring incorporate.
to low and slowly heat the oil. When the frequently, until lightly toasted for 3 minutes. If using the coconuts, place each half
garlic starts to ‘dance’, add the diced onion In ½ cup increments, slowly add the coconut on 4 plates and drizzle each with ¼ tsp of
and increase the heat to medium. Cook water to the rice, stirring well and letting the ginger oil. Add ½ cup of the creamy coconut
the onion until translucent, for about 15 to rice absorb most of the coconut water after rice to each coconut shell and place 4
20 minutes. Once the onion is translucent, each addition. When all of the coconut water slices of scallops on top of each. Garnish
add the green pepper and cook for 15-20 has been added, add the milk. Cook for the perimeter of each mound of rice with
minutes more. Add the grated plum tomato, 20-25 minutes, stirring constantly. 5 minutes four dots of tamarind paste and finish with
bay leaf and chile de árbol and cook until the before the rice is finished, heat 2 tbsp of cilantro, a drizzle of ginger oil, and 1 tbsp of
tomatoes are caramelised in colour and the olive oil in a sauté pan over medium-high crispy rice on top. Alternatively, the rice and
liquid has evaporated, for about 15 minutes heat and sear the scallops on each side until scallops can be plated in shallow bowls.
more. golden brown, about 1 minute a side. Set
FOUR 3 I
JOSE'S RECIPES
Liquid mango
nigiri sea urchin,
shiso & pickled
sansho pepper
Serves 5
Ingredients
Algin Bath
473ml water
1 tsp Algin
Spherical Mango Cream
1 cup diced mango, from 2 small mangoes
60ml water
9g gluco
Spherical Mango Cream
4 pieces seasoned and roasted Korean nori,
also known as kankoku, cut into 20 2.5x1"
strips
473ml algin bath
236ml mango spherical cream
473ml bottled water, at room temperature
20 pieces sea urchin
Caviar and zest from 5 finger limes
Method
Algin Bath
In a blender, mix the water and algin
together until the algin is completely
dissolved in the water. Store in the lined with parchment paper and set aside excess algin.
refrigerator for 12 hours to eliminate any the extra nori for use if needed. Working with one at a time and using a
excess air. When ready to use, skim any To make the spheres, fill a shallow 9x9" slotted spoon, remove the spheres from the
foam that has formed from the top of the glass baking dish with at least 2" of the algin bowl of bottled water. Very gently in order
mixture. bath. Create the sphere by carefully releasing not to break the sphere, blot the bottom of
a spoonful of the spherifical cream into the slotted spoon with a paper towel to dry
Spherical Mango Cream the algin bath, making sure that the entire the bottom and carefully slide it onto a nori
In a blender, add the mango, water, and amount of cream released is submerged in strip about a 1/3 of the way from the end.
gluco and purée. Pass through a fine mesh the algin bath and that the spheres are not Place one piece of sea urchin next to each
strainer and reserve. Store in the refrigerator touching one another so that they do not mango sphere so that they are centered on
for 12 hours to eliminate any excess air. stick together. the nori strip. Repeat with the rest of the nori
When ready to use, skim any foam that has Allow the spheres to sit, or ‘cook’ in the and spheres.
formed from the top of the mixture. algin bath for 2 minutes. After 2 minutes Place 4 pieces of nigiri, exposed side up,
in the algin bath, use a slotted spoon to on a plate. Garnish each plate of nigiri with
Sea Urchin and Mango Nigiri remove the spheres and place them in a the finger lime caviar and zest. Gently fold
Lay 20 strips of the nori on a baking sheet bowl filled with the bottled water to clean off the nori and enjoy as a taco.
FOUR 4IJOSE'S RECIPES
Paloma Postre, vanilla custard with grapefruit
espuma and Paloma ice with grapefruit segments &
candied peanuts
Serves 6
2 gelatin sheets TO assemblE
Ingredients 3 slices grapefruit, segmented
Vanilla Cream Mint, chiffonade, for garnish
Grapefruit Shells 236g granulated sugar Chile pequÍn, for garnish
3 grapefruits 157g cornstarch Mint leaves, for garnish
4 whole egg yolks
Paloma Granite 950ml whole milk Method
Zest from ½ red grapefruit 4 vanilla beans, split in half
350ml fresh grapefruit juice from the pulp of 1 stick unsalted butter Grapefruit Shells
the grapefruits 350ml heavy cream Slice the grapefruits in half cross-wise and
2 tbsp Antiguo Blanco Tequila scrape out the pulp so that what remains are
1 tbsp agave nectar CarameliSed Peanuts grapefruit shells. Set aside the pulp for later
78g granulated sugar use and place the shells on a baking sheet in
Grapefruit Espuma 78ml water the freezer and store until frozen, 30 minutes,
236ml fresh grapefruit juice 414g toasted peanuts or until ready to use.
1 tbsp agave nectar
FOUR 5 IJOSE'S RECIPES
Paloma Granite Meanwhile, add the milk to a medium CarameliSed Peanuts
In a small bowl, mix together the grapefruit saucepan and scrape the seeds of the vanilla In a medium saucepan over medium-high
zest and fresh juice. Add the tequila and beans into the pot. Bring to a rolling boil. heat, cook the sugar and water, stirring
agave nectar and mix well to incorporate. Take a small spoonful of the milk and slowly frequently, until almost caramelized, about
Strain mixture into a small container and mix into the egg yolks to temper. Pour the 5 minutes, and when a candy thermometer
freeze, about 45 minutes. Once frozen, egg yolks into the pot and bring to a simmer, reaches 115C. Add the peanuts and
scrape with a fork and reserve ice shavings. whisking constantly and scraping the bottom continue to cook, stirring, until all of the liquid
of the pot until the mixture is thickened and evaporates and the sugar becomes white,
Grapefruit Espuma smooth. Remove the pan from the heat and dry, and eventually caramelized, 10 minutes.
Bring ½ cup of the grapefruit juice to a add the mixture to a stand mixer fitted with Transfer peanuts to a sheet tray and let cool.
boil over high heat. Once boiling, add the a paddle. Mix on medium until the pastry Once cool enough to handle, cut into small,
agave nectar and the gelatin sheets. Mix to cream has cooled to a warm temperature. pea-sized shapes.
incorporate and add the gelatin mixture to a When cooled, add the butter and continue
large bowl set over ice. Add the rest of the to mix until fully incorporated. Remove the TO ASSEMBLE
grapefruit juice to the gelatin mixture and let pastry cream from the mixer bowl and place To plate, pipe ¼ cup of the vanilla cream into
cool for 10-15 minutes before placing in the in a medium-sized bowl to allow to cool each grapefruit shell and sprinkle each with 2
refrigerator to chill overnight. Charge in a completely. tablespoons of peanuts. Place 2 segmented
siphon using two NO2 cartridges and shake Add 1 ½ cups of the pastry cream to a pieces of grapefruit into each shell next to the
vigorously before use. large bowl and whisk until it has a smooth cream and top with ¼ cup of the granita and
consistency. In a separate medium bowl, a pinch of chiffonaded mint. Using the siphon,
Vanilla Cream whip the heavy cream until stiff peaks form. squeeze 2 tablespoons of the espuma on top
In a small bowl, mix together the sugar and Carefully fold the whipped heavy cream into of the peanuts. Sprinkle the espuma with a
cornstarch. In a separate small bowl, add the the pastry cream and transfer the mixture to a dash of Chile pequÍn and garnish with 1 mint
egg yolks and whisk the sugar mixture into pastry bag. leaf.
the yolks until smooth. Set aside
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