Gastronomixs

Tuna ceviche

The denaturation (breakdown) of proteins 'cooks' the tuna.

Tuna ceviche

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Ingredients

1

kg

tuna

50

g

shallots

2

whole

chilli peppers

15

g

coriander

 

 

fleur de sel

 

 

white pepper

5

whole

limes

Preparation method

  • Mince the shallots and finely chop the chilli peppers after removing the seeds.
  • Finely chop the coriander.
  • Skin the tuna and cut into neat 0.5cm thick tranches.
  • Season the tranches with salt and freshly ground pepper.
  • Distribute the shallots, chilli peppers and coriander over the tuna and lastly sprinkle with the lime juice.
  • Set aside to marinate for at least 1 hour.

Serving suggestions

  • As part of an assortment of tapas.
  • As part of an amuse-bouche or starter, e.g. with avocado, sweetcorn, potato and onion components.
  • As part of a salad, e.g. with butterhead lettuce components.

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