A few days ago I left here a recipe for Ceviche Tropical. This time I leave a Minimalist presentation of the same dish, remembering that:
Plates should be elegant, colorful and invite the diner to want to taste the preparation.
Contrary to what many people say "Oh that's a tiny portion" when you do a minimalist preparation, you seek to have only the necessary amount of elements, achieving that balance takes several attempts and lots of practice. A minimalist dish does not seek to "satisfy" the commensal, we seek that the quality of what you are testing is such good that you think "It is the tastiest I have eaten in my life"
Top View