Sea food

// presented by Sabine Hueck, Atelier Culinário


Sea Food

What works best?


That fresh from the sea taste

Whether mussels or fish, oysters or seaweed, the sea food trend is based on fresh food from the sea and is rich in omega-3 fatty acids. It is important to pay attention to freshness, quality and careful preparation. When seasoning, less is more!

“Junto means together”


Sabine Hueck

Sabine Hueck’s culinary world tour started as the child of German emigrants in her grandmother‘s Brazilian patisserie. It was from her that she learned to adapt recipes from home to the regional factors of new countries, consequently representing authentic and, most importantly, honest fusion cuisine. Nowadays, she is not only known as a colourful ambassador of Berlin’s cooking scene, but she is also in demand when it comes to writing, designing and interior design. This fun-loving hostess spoils her guests with multi-cultural dishes in her studio “Atelier Culinário” in Berlin’s Schöneberg district.

Information and enquiries at: /
Atelier Culinário, Kyffhäuserstraße 21, 10781 Berlin

Read more about Sabine Hueck

Peruvian sashimi as a modern Japanese version of ceviche

Creamer Junto Pearl Grey
£ 25.42
Platter 30 x 15 cm Junto Opal Green
£ 48.13

Tiradito is a Peruvian dish which betrays the influence of Japanese immigrants. Raw fish is served with an marinade called tiger’s milk.

Ingredients for 4 small portions as a starter:

1 small sweet potato or butternut squash – 3 radishes or cucumbers, cut into thin strips – cress – edible flowers – 1 bunch of chives – flavourless oil - 200 g sushi-quality skinned and trimmed fish fillet, e.g., sea bass, cod, pikeperch or salmon (alternatives: cooked squid, steamed mushrooms or fresh artichokes)

For the marinade/ tiger’s milk (= leche de tigre): 1 deseeded (red) chilli – ½ teaspoon grated garlic – 1 tablespoon finely grated fresh ginger – 6 tablespoons lime juice (2-3 limes) – 4 tablespoons cold fish or vegetable stock or cold water – 1 tablespoon finely chopped coriander, including stems and roots – ½ teaspoon salt



Peel the sweet potato and cut into very fine slices, or shavings. Roast in the oven or pan-fry, with a little oil, and arrange on 4 plates.

The tiger’s milk is the main ingredient of the dish. To make it, first chop the chilli finely, then press the grated ginger through a sieve. Mix the ginger and chilli with the garlic, lime juice, stock, coriander and salt, or purée in a blender. Season and leave to chill.

Trim the fish fillets, wash them, pat dry and cut into thin strips like sashimi. To do this, use a sharp knife to make thin slices, 3 to 4 millimetres, cutting diagonally towards you. Lay the fish slices on the grilled sweet potatoes and salt lightly.

Finally, pour over the marinade and garnish with radishes, cucumber, flowers and chives Potato or vegetable chips are the perfect side dish. Arrange them on the plates and serve.


Cooking couture for sea food lovers

Plate 16 cm flat Junto Slate Grey
£ 10.63
Fleischtopf 10 cm Terra.cotto Gusseisen Ingwer
£ 47.43
Fish set 24 pcs. Bamboo Stainless steel 18/10
£ 351.50

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