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Ceviche of tuna with sudachi and sansho pepper, spring maki and fresh tartar

Ingredients (for 4 people)

  • 2 tuna steaks of approximately 100g each
  • 3 zucchini
  • 2 carrots
  • 2 spring onions
  • 100ml of organic sudachi juice
  • A little bit of sansho pepper
  • 1 bell pepper (preferably red) or 3 small bell peppers of various colors
  • ½ mozzarella cheese ball
  • 1 ripe yet quite firm mango
  • 2 tablespoons of red azuki beans vinegar
  • A dash of olive oil
  • A few grains of fleur de sel


In the refrigerator, let marinate one tuna steaks with sudachi juice and sansho pepper for an hour.

Peel the carrots and wash the zucchini. Use a mandolin, cut the thinnest possible slices of carrots and zucchini lengthwise. To make the sheet of vegetable, alternate on a board a slice of carrot and a slice of zucchini making sure the slices overlap. Using a cutting-shape such as a glass for example, cut out a round shape or any shape of your choice.

To make the maki, alternate between carrot and zucchini slices like before on a plastic wrap. On the vegetable sheet, lay down the second tuna steak prealably cut into sticks, add chopped spring onions, thin slices of bell pepper and mozzarella cheese cut into sticks. Season with fleur de sel, sansho pepper and roll the maki. You can also use a bamboo mat. Cut the maki using a sharp knife.

To make the tartar, peel the mango and cut the firmest part into dices. Set aside the softest part to make the dressing. Chop the remaining spring onion and mix with the mango. You can also add a few seeds of sesame as well as the remaining slices of zucchini, cut into squares to add cruchiness to the tartar. Season with fleur de sel and a dash of olive oil. Mix together and plate into a verrine.

To make the sour dressing with mango, use the softest pieces of mango (approximately ¼ of the mango if possible). Mix with 2 tablespoons of red azuki beans vinegar, olive oil to taste and a little bit of the marinade juice from the tuna. Adjust the texture and the taste by adding juice, vinegar, water or even oil to your taste. Add salt if necessary.

For plating, put the sheet of vegetables in the center of the plate, put 1 or 2 maki in the center of the vegetable sheet. Take out the tuna steak and cut into thin slices, arrange a few of them in front of the maki. Finish it off with a dash of mango dressing.

Tips : You can adjust the quantities to make this recipe as an appetizer or a main dish.