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

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.