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tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Salted, Salmon and tuna, Vegetables and Fruits, Fish, Seafood & Shellfish

Freshness, exotism and an asian touch... What else?

Note

The freshness of the fish is very important in this recipe.

Ingredients

Recipe for 12 tapas

The sauce

25 Ml

Orange juice

25 Ml

Lime juice

10 Gr

Fresh ginger

1 Unit(s)

Red hot chili

50 Ml

Sugar soya sauce

25 Ml

Soy sauce

Ceviche

500 Gr

Fresh tuna

2 Unit(s)

Avocado

1 Unit(s)

Fresh mango

150 Gr

Red onion

1 Bunch(es)

Green onion

1 Pinch(es)

Sea salt flakes

Plating

3 Sprig(s)

Coriander

12 Pinch(es)

Black sesame seeds

Preparation time: 30 min

Prep

Sauce

Finely chop the ginger and finely slice the chilli.

Ceviche

Cut the tuna in 1x1cm cubes, cut the avocado and mando flesh in quite thick strips then dice them. Finely slice the red onion. Chisel the green onion.
The sauce

Put all the ingredients in a bowl, cover with cling film and it in the fridge. Leave it to rest for an hour..
Ceviche

Place the diced tuna in 4 different bowls. Add the diced avocado and the diced mango.

Add the red onion strips, the chilli slices the chiseled green onion.
Plating

Filter the sauce through a sieve, then pour it in the 4 bowls. Add a dash of olive oil, a bit of 'fleur de sel' et some freshly ground pepper.

Put here and there some coriander leaves or some micro greens and a few sesame seeds.