Elaboration
1. Cut the belly into small cubes of approximately 1 cm and season it with a little salt and pepper.
2. Stir gently and add the juice of a lime to marinate for 2 minutes.
3. Then, add the julienne cut onion.
4. Add the cilantro, chopped ginger and the previously sliced chilli.
5. Mix with the juice of the two remaining limes, stir and test for salt.
6. Plating
Ingredients
- 200 gr tuna belly
- 3 limes
- 1/2 purpple onion
- 1 tsp fresh coriander
- 1 tsp fresh ginger
- 1 tsp fresh chilli
- q.b salt
- q.b black pepper
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