Laura Chenel | Leche de Chivo (Goat Cheese Style Ceviche)
Chef Brandon Kida melds inspiration from his Japanese heritage with refined French culinary technique. As the opening executive chef at Clement at The…
Ingredients
- 453g lime or lemon juice
- 28g agave syrup
- Sea salt, to taste
- 1 jalapeño, stem removed
- 2 shallots, peeled
- 50g fresh cilantro
- 226g Laura Chenel goat cheese
- 684g sashimi grade fish, such as Pacific halibut, tuna, or salmon, diced
- 226g prepared leche de chivo liquid
- 4g soy lecithin
- 2 large red beets, trimmed
- 226g olive oil
- Salt and pepper to taste
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