Ingredients
1 tsp. finely diced cucumber
1 tsp. finely diced celery
1/2 tsp. finely diced tomato
5 raw spot prawns
2 oz. albacore tuna
2 tbsp. Yuzu Vinaigrette (recipe below)
5 cucumber “moons” (see Tips & Techniques)
chervil
450 mL yuzu juice (see Tips & Techniques)
100 mL orange juice
100 mL lime juice
50 mL lemon juice
1 1/2 tbsp. smooth Dijon mustard
2 tbsp. honey
1/2 liter olive oil
200 mL canola oil
salt
Preparation
Step 1Spot prawn ceviche: Dice the cucumber, celery, and tomato. Reserve. Clean spot prawns and reserve in cooler (the colder the better). Slice albacore tuna and chill (cover so as not to dry).Step 2Yuzu vinaigrette: Combine all fruit juices, Dijon, and honey in a large mixing bowl. Whisk together until incorporated. Mix olive oil and canola oil together. Whisk oils into mixture slowly while whisking vigorously. Season with salt to taste and reserve in the fridge.Step 3Assembly: Combine 2 tablespoons vinaigrette and ceviche ingredients in a mixing bowl and allow to marinate (cure) for 3-5 minutes.Step 4Assemble ingredients on a plate, taking care to show a little bit of each. Spoon over remaining dressing. Garnish with chervil and cucumber “moons.”
