In today’s season finale episode of Restaurants at the End of the World, chef Kristen Kish helps Brazilian chef Gisela Schmitt source unique ingredients from the rainforest and ocean to serve aboard her floating restaurant, Sem Pressa.
The two chefs serve “sea sugar” scallop tartare, served in the shell with cucumber citric yogurt and topped with local seaweed and capiçoba; beltfish crudo with bottarga, tangerine and scallions; steamed sururu with coconut-milk-plantain purée and a collard greens garnish; and shrimp ceviche marinated in lime juice and served in a young, wild coconut shell.
Don’t miss this amazing episode! Watch on National Geographic tonight at 10/9c and on Disney+ tomorrow!
(Images: National Geographic/Missy Bania)
