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tuna ceviche with soy sauce, ginger, mango and fresh coriander

Salted, Salmon and tuna, Vegetables and Fruits, Fish, Seafood & Shellfish

Freshness, exotism and an asian touch... What else?


Recipe for 4

The sauce

50 Ml
Orange juice
50 Ml
Lime juice
10 Gr
Fresh ginger
1 Unit(s)
Red hot chili
100 Berries
Sugar soya sauce
50 Ml
Soy sauce


500 Gr
Fresh tuna
2 Unit(s)
1 Unit(s)
Fresh mango
1 Unit(s)
Red onion
1 Bunch(es)
Green onion
1 Pinch(es)
Fleur de sel


3 Sprig(s)
3 Pinch(es)
Black sesame seeds
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

  • Prep


    Finely chop the ginger and finely slice the chilli.


    Cut the tuna in 1x1cm cubes, cut the avocado and mando flesh in quite thick strips then dice them. Finely slice the red onion. Chisel the green onion.

  • The sauce

    Put all the ingredients in a bowl, cover with cling film and it in the fridge. Leave it to rest for an hour..

  • Ceviche

    Place the diced tuna in 4 different bowls. Add the diced avocado and the diced mango.

    Add the red onion strips, the chilli slices the chiseled green onion.

  • Plating

    Filter the sauce through a sieve, then pour it in the 4 bowls. Add a dash of olive oil, a bit of 'fleur de sel' et some freshly ground pepper.

    Put here and there some coriander leaves or some micro greens and a few sesame seeds.


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Thursday, September 3rd18:00 to 21:00
Old Montreal
90$ / pers.
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6 à 8 TAPAS

Tapas Afterwork ! 2 glasses of wine offered

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90$ / pers.
8 places disponibles

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