Chef Brandon Kida melds inspiration from his Japanese heritage with refined French culinary technique. As the opening executive chef at Clement at The Peninsula Hotel in New York City, he was awarded four stars by Forbes Travel Guide in 2015. He now brings his renowned skills to his own Hinoki & The Bird in Los Angeles. Sashimi-grade fish is poached ceviche-style in a delicate Leche de Chivo (goat cheese ceviche) strained liquid of citrus, agave, jalapeño, shallots and fresh cilantro. Roasted beet oil adds earthy depth to the flavor profile.

Recipe courtesy of BRANDON KIDA, executive chef at L.A.’s Hinoki and The Bird

Goat Cheese Style Ceviche


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



  1. First, prepare the roasted beet oil (recipe follows).
  2. Next, combine all ingredients for the leche de chivo, except the fish, in a blender.
  3. Blend on high speed until the ingredients are completely emulsified and free of any fibers.
  4. Strain the mixture into a bowl through a fine mesh sieve and discard any fibers.
  5. Reserve 226g of the liquid for the bubbles. Transfer the remaining liquid to the refrigerator to chill.
  6. Prepare the leche de chivo bubbles (recipe follows).
  7. To assemble, combine the chilled leche de chivo liquid with the diced fish and season with sea salt. Gently mix with spoon.
  8. Season the ceviche to your preferences.
  9. Divide the ceviche into serving bowls (over crushed ice, if desired).
  10. 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.
  11. Spoon the bubbles over the ceviche.
  12. Drizzle the beet oil around the froth and serve immediately.

Beet Oil Preparation

  1. Peel and slice beets into paper-thin rounds and arrange on an oiled baking sheet.
  2. Season the beets with salt and pepper.
  3. Transfer the pan to a dehydrator or oven with pilot light overnight until the beets are very dry.
  4. Transfer the dehydrated beets to a blender with the oil, salt, and pepper and blend on high for 1 minute.
  5. Strain the mixture into a bowl through a fine mesh sieve or coffee filter and discard the solids.
  6. Reserve the beet oil for serving.

Leche de Chivo Bubbles Preparation

  1. Heat the leche de chivo liquid and soy lecithin to soft simmer.
  2. Remove from the heat and blend with an immersion blender until a bubbly foam forms.
  3. Set aside for serving.
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