Photo: Evan Sung
Discover how to make Llama San's scallop ceviche, yuzu kosho, pitahaya, nori.
Chef Josef Centeno of Orsa & Winston (LA) cooked this Llama San's scallop ceviche, yuzu kosho, pitahaya, nori, by Erik Ramirez of Llama San (NY).
The dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes.
Blanch the chives and wring out all the water content - it's very important to make your oil very green.
Blend everything together and pass through chinoise, then ice down in a bowl immediately.
Pass through a cheese cloth. Reserve in a cooler.
Cook mochiko and water in a pot, like if you are making a slurry.
Cook it until it becomes a slurry-like consistency, and when you taste it, it doesn't have the flavour of raw flour. Cool down and brush nori sheets with mochiko and dry in dehydrator.
Once nori chips are dried, heat up pot with oil to 450 degrees.
Literally fry a nori chip for one second or it will burn.
Season with salt and keep dried.
Mix all the ingredients lightly in the blender, except for the ice. Strain through a chinois and add ice to quickly cool the leche down, then store.
In a blender mixer, mix eggs, garlic, lime juice, salt, and slowly pour oil til mayo emulsifies.
Blend everything together and pass through chinoise.
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