

Ingredients
Leche de Chivo:
- 453g lime or lemon juice
- 28g agave syrup
- Sea salt, to taste
- 1 jalapeño, stem removed
- 2 shallots, peeled
- 50g fresh cilantro
- 226g Laura Chenel goat cheese
- 684g sashimi grade fish, such as Pacific halibut, tuna, or salmon, diced
Leche de Chivo Bubbles:
- 226g prepared leche de chivo liquid
- 4g soy lecithin
Roasted Beet Oil:
- 2 large red beets, trimmed
- 226g olive oil
- Salt and pepper to taste
Leche de Chivo (Goat Cheese Style Ceviche)
Serves:
6

Recipe courtesy of BRANDON KIDA, executive chef at L.A.’s Hinoki and The Bird
Ingredients
Leche de Chivo:
- 453g lime or lemon juice
- 28g agave syrup
- Sea salt, to taste
- 1 jalapeño, stem removed
- 2 shallots, peeled
- 50g fresh cilantro
- 226g Laura Chenel goat cheese
- 684g sashimi grade fish, such as Pacific halibut, tuna, or salmon, diced
Leche de Chivo Bubbles:
- 226g prepared leche de chivo liquid
- 4g soy lecithin
Roasted Beet Oil:
- 2 large red beets, trimmed
- 226g olive oil
- Salt and pepper to taste
Instructions
Preparation
- First, prepare the roasted beet oil (recipe follows).
- Next, combine all ingredients for the leche de chivo, except the fish, in a blender.
- Blend on high speed until the ingredients are completely emulsified and free of any fibers.
- Strain the mixture into a bowl through a fine mesh sieve and discard any fibers.
- Reserve 226g of the liquid for the bubbles. Transfer the remaining liquid to the refrigerator to chill.
- Prepare the leche de chivo bubbles (recipe follows).
- To assemble, combine the chilled leche de chivo liquid with the diced fish and season with sea salt. Gently mix with spoon.
- Season the ceviche to your preferences.
- Divide the ceviche into serving bowls (over crushed ice, if desired).
- Right before serving, blend the leche de chivo bubbles once more with the immersion blender until the liquid forms a soft, bubbly foam. The texture should be similar to a cappuccino.
- Spoon the bubbles over the ceviche.
- Drizzle the beet oil around the froth and serve immediately.
Beet Oil Preparation
- Peel and slice beets into paper-thin rounds and arrange on an oiled baking sheet.
- Season the beets with salt and pepper.
- Transfer the pan to a dehydrator or oven with pilot light overnight until the beets are very dry.
- Transfer the dehydrated beets to a blender with the oil, salt, and pepper and blend on high for 1 minute.
- Strain the mixture into a bowl through a fine mesh sieve or coffee filter and discard the solids.
- Reserve the beet oil for serving.
Leche de Chivo Bubbles Preparation
- Heat the leche de chivo liquid and soy lecithin to soft simmer.
- Remove from the heat and blend with an immersion blender until a bubbly foam forms.
- Set aside for serving.