Scallops ceviche, mushroom tobanyaki and picanha tataki from SUSHISAMBA London
Three recipes from SUSHISAMBA London's executive chef Claudio Cardoso. The first is the classic South American ceviche done with scallops and tiger milk. The second is a rump steak picanha tataki which is served with a quail egg and foie gras. The last dish was a mushroom tobanyaki, which is a mixture of mushrooms served with a poached egg and brioche.
This video shows SUSHISAMBA executive chef take us through each dish.
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