Clean the lobster tail thoroughly, evening out the part where the head of the crustacean was, insert a bamboo skewer from the head to the tail to prevent it from curling while cooking, cook in the lemongrass infusion for about 8 minutes, remove and cool in ice. Once cold, remove the shell, and set aside.
Cut straight rings of lobster and marinate in its own cooking water.
Clean the fish fillet by removing the bones and evening it out, then proceed to cut into approximately 1/2 cm cubes, transfer to a stainless steel bowl and marinate with lemon juice, orange, salt, and pepper for 12 hours in refrigeration.
Cut thin circles of jicama and set aside, submerged in lemon juice and salt
Slice the mango into triangles and set aside.
Clean the chaya leaves by removing the stems, blanch them, and add them to a pan once blanched and squeezed to remove excess water, with charcoal oil (oil flavored with charcoal smoke, achieved by immersing a hot charcoal in oil and covering it to create the smoke) sauté quickly and remove to form quenefas from them.
Sauté the sliced red onion in olive oil, adding a few drops of white vinegar and salt
set aside for assembly.
Assembly:
Layer on a round or rectangular plate, first the circles of jicama, followed by the fish on top, finishing by placing the lobster slices on top of the fish.
drench with the marinade juices, place the chaya leaf quenefas at the ends and the mango at the bottom of each point of the lobster, adding the pickled red onion on the sides of each quenefa, finishing with olive oil and the juices mixed with piquin chili.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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