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Mackerel ceviche

Mackerel ceviche with yuzu espuma.

Ingredients

10gegg white powder
250gYuzu juice
1Radish
1Ponzu iri Dashi
5gcold gel
Sushi vinegar
1Cucumber
1mackerel fillet
25gSugar
a mandoline

Preparation

  1. Mix the yuzu juice with the egg white powder, sugar, and cold gel. Let the mixture rest in the fridge. Fill a siphon and charge with 1 cartridge. Chill overnight.
  2. Cut the mackerel fillet to the desired size and marinate it in the ponzu iri dashi for 15 minutes. Place the mackerel fillet on a plate. Slice thin pieces of radish with a mandoline. Slice the cucumber and briefly marinate in sushi su.
  3. Serve the mackerel fillet with the cucumber and radish. Just before serving, pipe the yuzu espuma in between.