Tuna ce­viche with tahine pomegranat­e

Taste & Flavors - - SUMMER - By Chef Kamil Bouloot Sea­grass Bou­tique Hos­pi­tal­ity Group

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.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.