FOR THE BUTTER
750 ml cream, room temperature
A handful of herb flowers, e.g. lavender, daisies, chives
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)
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.
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.
Combine the prepared ingredients with lime juice and zest, agave nectar, salt, pepper and sesame oil. Marinate in the oven for 20 minutes.
Peel the yuca and cut it into 3mm-thick slices. Heat a generous portion of vegetable oil in a wok.
As soon as the fat is hot, deep fry the yuca fries. They should be golden brown and crispy after 3 minutes.
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.