Tuna ceviche with tahine pomegranate

Chef Kamil Bouloot, Seagrass Boutique Hospitality Group

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 1

To prepare the tuna, cut the tuna into neat 2 cm cubes using a very sharp chef’s knife and refrigerate.

2

For the ceviche mixture, place the coriander, garlic, ginger, orange zest, orange juice, lime zest, lime juice, and salt and pepper in a mediumsized bowl. Add the olive oil and then stir all the ingredients together.

3

For the dressing, place the tahini, lime juice, salt and pepper in a medium-sized bowl and gently toss all of the ingredients together.

4

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.