How to make it

  • For the Ceviche
  • Combine the bell peppers, orange segments, grapefruit zest, and one tsp of the grapefruit juice. Mix together, season to taste and set aside so the flavors can mingle with each other.
  • For the Compote
  • Combine the sugar and water in a saucepan over medium heat. Once sugar dissolves add grapefruit sections. Allow to gently simmer for about 25 minutes until the grapefruit rind become soft. Remove from syrup and set aside.
  • For the Foam
  • Combine remaining grapefruit juice and peppercorns. Set aside until you are ready to serve
  • For the Tuna
  • Pat the tuna steak dry to remove any excess water. Season liberally with salt and pepper. Heat a saute pan over high heat and add a small amount of oil. Add tuna steak and sear on each side, about 5-6 minutes total for rare.
  • To Serve
  • Toss the asparagus shavings with olive oil and salt and pepper, place in center of plate. Slice tuna into 1/4 in. slices and arrange around the asparagus. Place a small tsp of the bell pepper ceviche on each of the slices of tuna. With an immersion blender, blitz the grapefruit juice and peppercorn mixture until a stable foam is reached. Spoon a small amount of foam onto each section of ceviche. Finish with a slice of the grapefruit compote on top.

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