El Fish Marisqueria, led by chef Julian Medina, offers a unique take on Mexican seafood. The lobster aguachile captures attention with its beautiful presentation, combining lobster claws with a vibrant sauce. However, the sauce—a peanut butter and yuzu mix—distracts from the lobster's delicate flavor. While the dish bursts with energy, the acidity and zaftig elements overshadow the nuanced taste of the perfectly cooked lobster, leaving a mixed impression of a visually stunning yet conflicting culinary experience.
The main ingredient tasted like peanut butter, and the sauce had been seasoned with a hefty dose of lime juice, which took away from the delicate lobster.
The lobster was cooked to perfection, with total respect for the ingredient, displaying a subtle, crudo-like flavor and delicate texture that melts in your mouth.
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