Marinated Presa Carpaccio with Yogurt, Basil, and Corn Sauce

1.Prepare the spiced oil marinade

• In a bowl, mix olive oil with your favorite spices, such as garlic powder, pepper, cumin, and a pinch of salt.
• Stir well until the flavors are fully blended.

2. Marinate the meat and let it sit for 24 hours

• Place the presa in the marinade, ensuring it is completely covered.
• Cover the container and let it rest in the refrigerator for 24 hours so the meat absorbs all the flavors.

3. Blend basil with oil and set aside

• Wash and dry the basil leaves.
• Blend them with olive oil until you get a uniform mixture.
• Set this preparation aside for the final presentation.

4. Wrap the meat in plastic wrap and freeze for 24 hours

• Remove the presa from the marinade and eliminate any excess oil.
• Wrap it tightly in plastic wrap and place it in the freezer for 24 hours. This will make slicing it into thin pieces easier.

5. Slice the meat thinly and arrange it on a plate

• Once frozen, cut the meat into very thin slices using a sharp knife or a meat slicer.
• Arrange the slices on a plate, covering the surface elegantly.

6. Serve with yogurt dots, basil oil, and crushed fried corn

• Mix natural yogurt with a few drops of lemon juice for a refreshing touch.
• Place small dots of this mixture over the carpaccio.
• Add drops of the prepared basil oil.
• Sprinkle crushed fried corn for a crunchy and flavorful finish.