1

TUNA CEVICHE with pomegranate leche de tigre, maiz morado, wasabi peas, basil by Claudio Cardoso for Sushi Samba

2

Wash all your vegetables and slice them very thinly, keep them in water and ice so they can remain crispy and full of texture. Remove pomegranate seeds from the skin, reserve half and use other half to make a juice.

3

Cut the tuna into 1cm cubes, place it in a bowl and add the salt, the juice of 2 limes and the pomegranate juice.

4

Leave it for 5 minutes and then remove the tuna

5

Add the shaved pepper, radish, onion and the pomegranate seeds, keeping a few pieces of the vegetables back to add later.

6

Give this mixture a good stir, nice and gently.Now pour the mixture into the bowl

7

Now add in those last pieces of raw shaved vegetables. Scatter on the wasabi peas.

8

Finally add the maiz morado along with the basil cress

9

With the remaining pomegranate juice, thicken it with lecithin and whisk to make a light pomegranate foam, which add another texture to the seviche