For 4 servings
800 g of skinless loins of CORVINA REX FRESCAMAR
1 big purple onion
200 g of beet
One lime or lemon zest
Wakame algae and/or Irish moss (optional)
Salt, pepper and chives
For the dressing
100 ml of soy sauce
200 ml of sesame oil
100 ml of rice vinegar
Estimated time: 20 min
Place a bowl into a bigger one filled with ice to mix the ingredients. First of all add the previously chopped onion, beet and chives.
Add small dices of Corvina, mix all the ingredients carefully and pour the sesame oil the soy sauce and the rice vinegar and season.
Sprinkle with wasabi sesame and lemon zest, add the algae (optional) and serve.