Recipe: Papaya Tuna Ceviche with Yuca Fries

Papaya Tuna Ceviche

Ceviche of papaya and tuna with yuca fries

Recipe

4 Servings

4 Servings

FOR THE BUTTER

750 ml cream, room temperature

Ice-cold water

A handful of herb flowers, e.g. lavender, daisies, chives

Sea salt

FOR THE BREAD

50 g walnuts

50 g hazelnuts

50 g pumpkin seeds

50 g oats

50 g dried tomatoes, chopped

1 tbs chopped olives

275 g dinkel-wheat flour, type 630

2 tsp sea salt

1 packet of dried yeast

1 tsp sugar

1 pinch of salt

1 small bottle of light-coloured beer (330 ml), room temperature

Terracotta flowerpot (ø 16 cm)

Olive oil

Download full recipe

Step 1

Step 1

Peel the papaya, remove the seeds and dice the flesh finely. Wash the cucumber, cut it lengthwise, scrape out the core and seeds and dice finely. Wash the spring onions and chop them very finely.

Step 2

Step 2

Peel the ginger and chop very finely. Wash the fish filet, pat dry and dice finely. Wash the coriander, shake it dry and chop it coarsely.

Step 3

Step 3

Combine the prepared ingredients with lime juice and zest, agave nectar, salt, pepper and sesame oil. Marinate in the oven for 20 minutes.

Gourmet Tray

We suggest: NEFF Gourmet Tray®

Our stylish Gourmet Tray – simplicity into versatility goes four. For storing, freezing, baking or easy cleaning.

Find out more
Step 4

Step 4

Peel the yuca and cut it into 3mm-thick slices. Heat a generous portion of vegetable oil in a wok.

Step 5

As soon as the fat is hot, deep fry the yuca fries. They should be golden brown and crispy after 3 minutes.

Step 6

Step 6

Put the yuca fries in small bowls. Place the ceviche in a serving ring on a plate and arrange with the fries. The algae-and-lime aioli is a delicious accompaniment.

Suggested Stories & Recipes

Stories

SHRIMP FISHING ON HORSEBACK

Read full story

Recipe

SALT-CRUSTED PIKE-PERCH WITH ALGAE-AND-LIME AIOLI

Try recipe