Causa Nikkei by Chef Diego Oka
Ingredients
3 Oz Aji Amarillo Causa
1 Oz Avocado Tartar
1.5 oz Salmon and shrimp Tartar
.5 Oz Avocado Aioli
.4 oz Rocotto Huancaina
.1 Oz Nori
.1 Oz Tongarachi (Sichimi)
.1 Oz Greel Oil
.1 Oz Micro Green
1 oz Salmon egg (Keta caviar)
1 oz Cucumber slices (2 each)
The Recipe
Using a piping bag lay out the causa across the plate make a small dot in the middle of the causa. Add avocado tartare on top, add cucumber slices add salmon shrimp tartare on top, add avocado aioli on top of the tartare and finally add Nory julienne on top of avocado aioli. In the end add rocoto huancaina sauce on each side of than add tongarashi just for garnish we finish it with salmon egg and micro green or eatable flowers.
You can check the full video here.
