For 1 serving
90 g of CORVINA REX FRESCAMAR dicing without skin and without fishbones
1 cup of quinoa
2 shiitake mushrooms
½ small red pepper
½ red onion
20 ml of lime juice
20 ml of orange juice
40 ml of sesame oil
20 ml of sake
20 ml of soy sauce
Salt and salt flakes
Estimated time: 25 min
Cook the quinoa previously washed in 2 cups of boil water and ½ teaspoon of salt during 15 min over medium heat. Let it cool.
Marinate the Corvina with the citrus juice (lime & orange), 20 ml of sesame oil and sake. Let it settle.
Laminate the shiitake mushrooms and red onion and sauté with the soy sauce and 10 ml of sesame oil.
Grate carrot, cut the red onion into julienne strips and laminate the avocado.
To serve the plate, place the quinoa on the base and the rest of the ingredients on it, letting the dicing Corvina already marinated on the top.
Season it with the rest of the sesame oil and decorate with the salt flakes and the sesame seeds.