Ceviche of tuna, with a raita espuma.
Special recipe with La Divine
Cuisine française / Season : throughout the year
Category : Fish
800 g fillet of tuna
105cl La Divine
1 red onion
1 shioga beetroot
1 sugar beet
125 g crème fraiche
2 g raita
2 gr konjac
salmon roe to garnish
1 / Heat up 25 cl of La Divine with the coriander seeds, pink peppercorns and a spoonful of honey until it has reached 65°C. Allow to infuse for 10 minutes and season with pepper and salt. Cool down and place the fillet of tuna in the cooled liquid. Set aside in the fridge.
2 / Use a mandolin to finely dice the two types of beetroot and submerge into a mixture of the sugar and vinegar to create pickles. Slice the red onion into circular shapes and plunge into iced water to firm up.
3 / In a syphon, mix the crème fraiche, the ground raita, the konjac and 80cl of La Divine. Close the syphon and add two cartridges of carbon dioxide.
4 / Dice the tuna, garnish with the pickled beetroot and a small amount of salmon roe. Add a couple of dashes of La Divine emulsion from the syphon and serve.