Say it with flowers

QUIMERA CEVICHE
Prep time: 10 mins
Cook time: 2 mins
Chill time: 15 mins
Serves: 1

Ingredients
80 gm sea bass fillet
20 gm scallops
20 gm red onion
7 gm cancha (toasted corn)
10 gm choclo (Peruvian corn)
3 gm charcoal oil
3 gm red chilli
2 gm coriander sticks
30 gm Leche de tigre
1 gm lecithin
2 gm salt
1 gm Togarashi
1 gm sumac
2 gm flowers
For the leche de tigre:
85 gm lime juice
10 gm red onion
2 gm garlic
2 gm ginger
2 gm red chilli
10 gm celery
3 gm coriander

Method
Crush all the ingredients for the leche de tigre, except the lime juice, and allow to sit for 15 minutes in the fridge. After this, mix the ingredients with the lime juice and allow to rest for another 10 minutes. Pass the mix through a strainer and set aside.
Mix the scallops with sea bass, onion, cancha, choclo, charcoal oil, red chilli and coriander sticks. Add leche de tigre and mix well.
Using a hand blender, mix the leche de tigre with the lecithin until it makes a foam. Spoon this foam on top of the ceviche and till fully covered.
Add the togarashi and sumac powder, and garnish with flowers. Serve.

WAKAMOLE
Serves: 1
Prep time: 10 mins

Ingredients
80 gm avocado
10 gm tomato, chopped
8 gm red onion, chopped
3 gm red chilli, chopped
4 ml lime juice
3 gm coriander, chopped
Salt to taste
Black pepper to taste
Edible flowers, to decorate

Method
Mash the avocado and combine together with the tomato, red onion, chilli, lime juice and coriander. Add salt and pepper to taste.
Garnish with edible flowers. Serve.

SHORT RIBS
Serves: 1
Prep time: 25 mins
Cook time: 4 hours
Chill time: 2 hours

Ingredients
250 gm short ribs
5 gm garlic
15 gm olive oil
35 gm demi-glace
10 ml beef broth
65 gm choclo or Peruvian corn
25 gm whipping cream
15 gm Parmesan
20 gm cancha or toasted corn
1 gm parsley
15 gm chimichurri sauce
2 gm Togarashi (Japanese
spice mixture)
Edible flowers, to garnish

For the chimichurri sauce:
5 gm coriander
5 gm parsley
3 gm oregano
3 gm garlic
20 gm olive oil
1 gm salt

Method
Chop all the ingredients for the chimichurri sauce and mix with olive oil and salt.
Heat the choclo and whipping cream slightly in a pan.
Finish with Parmesan cheese and crispy cancha.
Prepare the mirepoix, by finely dicing carrots, celery and onion (the ratio is usually two parts onion, one part celery, and one part carrot). Cook over gentle heat without browning, in butter or oil. Remove before it is sautéed or becomes hard-cooked.
Cook the short ribs for 4 hours with mirepoix, then press all together, cool and chill for about 2 hours.
Heat the short rib with demi-glace sauce and beef broth. Reduce a little, before serving in a plate, topped with chimichurri sauce, togarashi and flowers. Garnish with parsley, if desired, and serve with the cheese preparation.

SALMON CEVICHE
Serves: 2-3
Prep time: 45 mins
Ingredients
80 gm fresh salmon, cut in thin slices
35 gm mango, chopped
40 gm red onion
4 gm salt
30 gm leche special
Chulpe corn
Olive oil
2 gm coriander powder
2 gm edible flowers

For the leche special:
25 gm chilli mix
25 gm leche de tigre base
25 gm coconut milk
For the leche de tigre base:
85 gm lime juice
10 gm red onion
2 gm garlic
2 gm ginger
2 gm red chilli
10 gm celery
3 gm coriander

For the chilli mix:
15 gm sweet chilli sauce
10 gm chilli garlic
5 gm sriracha

Method
Crush all the ingredients, except lime juice, for the leche de tigre base and allow to sit for 15 minutes in the fridge. Mix the ingredients with lime juice and leave the dish to sit for another 10 minutes. Pass the mixture through a strainer, and set aside till required.
Combine all the ingredients for the chilli mix, then mi with leche de tigre base and coconut milk for the leche de tigre special.
Add this to salmon, followed by chalaquita (mixture of mango, red onion and salt), corn, olive oil and coriander powder. Garnish with flowers, and serve.