Tartar de atún rojo, mango y aguacate
This is How to Follow Chef Davidoff Lugo’s Recipe
Preparation
Step 1 Mix sesame oil, soy sauce, sweet sake and yuzu citris juice in a bowl. Add the cubes of tuna and let marinate for 30 minutes.
Step 2 Cut the mango and avocado into small cubes. Add the mango vinegar to the mango followed by the spicy ají. Add the Japanese spices to the avocado and a bit of lime juice.
Presentation
On a round plate layer in the following order: tuna, mango, then avocado.
As a final touch add the shiso leaves and the tender shoots. Dress with the tuna marinade, a bit of lemon salt and grated lime rind.
Ingredients
(four servings)
- 400 gr avocado (from Mogán)
- 400 gr red tuna (from the Mogán coast)
- 400 gr mango (from farms in Mogán)
- 100 gr tender shoots
- 1 sweet Venezuelan ají
- 50 ml sesame oil
- 25 ml soy sauce
- 25 ml sweet sake
- 25 ml yuzu juice (Japonese citrus)
- 4 shiso leaves
- 2 gr Japanese 7-spices
- 25 ml mango vinegar
- 0.5 gr lemon salt