Lunch
Ceviche Nikkei: Striped Bass, Yuzu-Ajisai, Crispy Quinoa & Avocado Emulsion
A refined ceviche combining Peruvian ceviching technique with Japanese citrus and ingredient sensibility: sushi-grade striped bass cured in yuzu and lime, layered with avocado emulsion, crispy quinoa crust, thin radish ribbons, cilantro oil, and finished with toasted nori ash and a quail egg yolk.
584calper serving
29gprotein
32gcarbs
40gfat
25min prep 12min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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