TUNA CEVICHE WITH TAHINI POMEGRANATE DRESSING
BY CHEF KAMIL BOULOOT
Serves 4 | Prep/cook time 40 mins
INGREDIENTS |
- 440 g fresh red tuna
- 10 g fresh coriander
- 5 g fresh garlic
- 5 g fresh ginger
- 6 g orange zest
- 60 ml orange juice
- 4 g lime zest
- 100 ml lime juice
- 100 ml extra virgin olive oil
- 4 g fleur de sel
- 4 g crushed pepper
- 60 g sesame paste (tahini)
- 40 ml lime juice
- 5 g salt
- 1 g white pepper
- 20 ml pomegranate molasses
- 10 g edible flowers
- 20 g mustard green leaves
PREPARATION |
To prepare the tuna, cut the tuna into neat 2 cm cubes using a very sharp chef’s knife and refrigerate.
For the ceviche mixture, place the coriander, garlic, ginger, orange zest, orange juice, lime zest, lime juice, and salt and pepper in a medium-sized bowl. Add the olive oil and then stir all the ingredients together.
For the dressing, place the tahini, lime juice, salt and pepper in a medium-sized bowl and gently toss all of the ingredients together.
Remove the tuna from the fridge and place on a serving plate. Spoon both the ceviche mixture and the tahini dressing gently onto the serving plate. Garnish with a handful of edible flowers, mustard green leaves and top with a few drops of pomegranate molasses.
Chef’s Tip
SERVE WITH WHITE WINE, CHATEAU BONNET, ENTRE-DEUX-MERS.
