Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 5, 2020

 

José Mendín photo

José Mendín

The global mash-up is well represented in the best-selling Tostones con Ceviche, which combines Japanese, Caribbean and Peruvian flavors. This craveable, creative dish is a highlight at Pubbelly Sushi, a restaurant that fuses Latin and Japanese cuisines throughout its menu.

The ceviche includes hamachi infused with ginger, garlic, soy, cilantro, red onion, jalapeño, shichimi togarashi and sea salt. The tostones, crispy double-fried plantains, make for a fun pairing. “While most ceviche is served solo or with tortilla chips, we swap the traditional base with tostones to give it an extra tasty crunch,” says José Mendín, Executive Chef, tapping his Puerto Rican roots along with his expertise in Asian cuisine. “The blend of Latin and Asian flavors strikes just the right balance to create a dazzling and tasty dish. Customers rave about our Tostones con Ceviche, calling it one of their favorite dishes on the menu.”

 

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