Credit: Lemon Pop

Ricciola con Pomodoro

Name: Ricciola con Pomodoro
Prep time: 2700 s
Total time: 13500 s
Yield: 1
Cuisine: South American
Ingredients: Amberjack fillet: 1 (skin removed. sashimi grade); Grapefruits: 2 (juiced); Gelatin sheets: 60 g; Lemon juice: 1.5 oz; Olive oil: as needed; Salt: to taste; Fresh ginger: to taste (peeled and sliced); Ripe cherry tomatoes: 200 g; Apple cider vinegar: 1/2 tsp; Mandarins: 2; Oranges: 2; Cilantro sprouts: to finish

17 Apr 2025

Fernanda Fuentes-Cárdenas

Chef

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Difficulty

Medium

Total Time

3H 45MIN

Cuisine

South American

Italian

Ingredients

Amberjack fillet: 1 (skin removed, sashimi grade)

Grapefruits: 2 (juiced)

Gelatin sheets: 60 g

Lemon juice: 1.5 oz

Olive oil: as needed

Salt: to taste

Fresh ginger: to taste (peeled and sliced)

Ripe cherry tomatoes: 200 g

Apple cider vinegar: 1/2 tsp

Mandarins: 2

Oranges: 2

Cilantro sprouts: to finish

to finish (grated)

This bright, elegant dish can be prepared any time of year but is especially satisfying as a light lunch on a sunny spring afternoon—perfect for Easter gatherings.

How to make Ricciola con Pomodoro

01.

Prepare the Fish

Slice the amberjack into pieces thinner than sashimi.
Arrange the slices in a circular, crown-like shape in the center of each plate.
Chill while preparing the other components.

02.

Make the Grapefruit Granita

Warm half the grapefruit juice in a small saucepan.
Add gelatin sheets and stir until fully dissolved.
Combine with the remaining juice.
Pour into a shallow container and freeze for at least 3 hours, or until fully set.
Once frozen, scrape with a fork to create a fluffy granita texture.

03.

Make the Citrus Emulsion

In a blender or Thermomix, blend lemon juice, olive oil, salt, and ginger until emulsified.
Adjust seasoning to taste.
Transfer to a squeeze bottle for plating.

04.

Prepare the Cherry Tomatoes

Quarter the tomatoes and place in a vacuum bag with the apple cider vinegar.
Osmotize for 30 seconds (or marinate under vacuum briefly).
If unavailable, marinate at room temperature for 30 minutes.

05.

Prepare the Citrus Supremes

Segment the mandarins and oranges.
Place the citrus wedges on a baking tray and lightly torch the edges with a kitchen torch just before plating.

06.

Plate and Serve

Arrange the fish slices in the center of each plate.
Scatter citrus supremes and marinated cherry tomatoes around the fish.
Add cilantro sprouts.
Drizzle with citrus emulsion.
Top with grapefruit granita and finish with freshly grated bottarga.

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Fernanda Fuentes-Cárdenas

17 Apr 2025

Chef Enthusiast

Home Cooking

Easter

The Chef

Fernanda Fuentes Cárdenas is a Chilean chef and co-owner of Michelin-starred NUB in Tenerife. Trained in Chile, Spain, and France, she also serves as a judge on MasterChef Chile.

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