Tuna ceviche with cucumber and grapes
Delicate tuna with lime and chilli, finished with pickled cucumber, sweet grapes and an elderflower crème fraîche. Fresh, sharp and beautifully light.
Ingredients
- 200g tuna skinned thinly diced
- 1 lime juice and zest
- ½ green chilli diced
Dressing
- 200ml creme fraiche hung in muslin overnight
- 1 tbs elderflower
- 2 tbs ver jus
Cucumber
- 1/2 cucumber cut into balls with a Parisienne scoop
- 50ml white wine vinegar
- 25g caster sugar
- Splash of water
- 50g white grapes, peeled and sliced
- A few croutons
To serve
- A few Micro coriander leaves
- Few drops of green oil
- 1 tsp ver jus
Method
Mix the sour cream and elderflower together. Place into a piping bag.
Heat the sugar, water and vinegar together until dissolved. Pop in the cucumber and grapes and cool.
Pop the fish into cling film bash out and cut into a circle.
Put onto plates, drizzle over the lime juice, zest and chilli. Leave for 2 minutes. To serve, dot with cream, grapes and cucumber.
Sprinkle over herb oil and micro herbs.
Ingredients
- 200g tuna skinned thinly diced
- 1 lime juice and zest
- ½ green chilli diced
Dressing
- 200ml creme fraiche hung in muslin overnight
- 1 tbs elderflower
- 2 tbs ver jus
Cucumber
- 1/2 cucumber cut into balls with a Parisienne scoop
- 50ml white wine vinegar
- 25g caster sugar
- Splash of water
- 50g white grapes, peeled and sliced
- A few croutons
To serve
- A few Micro coriander leaves
- Few drops of green oil
- 1 tsp ver jus
Method
Mix the sour cream and elderflower together. Place into a piping bag.
Heat the sugar, water and vinegar together until dissolved. Pop in the cucumber and grapes and cool.
Pop the fish into cling film bash out and cut into a circle.
Put onto plates, drizzle over the lime juice, zest and chilli. Leave for 2 minutes. To serve, dot with cream, grapes and cucumber.
Sprinkle over herb oil and micro herbs.
