Black Ceviche, Hamachi, Avocado
Executive Chef of Rosewood Hotel in San Miguel de Allende, Carlos Hannon debuted a four-course pairing dinner with Casa Dragones Joven with a black ceviche made with Hamachi and topped with avocado. Hannon’s dish draws its inspiration from Casa Dragones Joven’s citrus aromas. The ceviche’s acidity strikes a balance with the Hamachi’s fatty consistency and pairs perfectly with Joven’s silky finish.
