Spot Prawn Ceviche
1 pound raw spot prawns
1teaspoon(s) finely diced cucumber
1 teaspoon(s) finely diced celery
1/2 teaspoon(s) finely diced tomato
2 ounce(s) albacore tuna, sliced 1/4-inch thick
2 tablespoon(s) Yuzu Vinaigrette (recipe below)
5 cucumber "moons" (see Tips & Techniques)
Chervil, for garnish
450 milliliter(s) yuzu juice
100 milliliter(s) orange juice
100 milliliter(s) lime juice
50 milliliter(s) lemon juice
1 1/2 tablespoon(s) smooth Dijon mustard
2 tablespoon(s) honey
1/2 liter(s) olive oil
200 milliliter(s) canola oil
Salt, to taste
Spot prawn ceviche: Dice the cucumber, celery, and tomato. Reserve. Remove head and shell from Spot Prawns. Clean spot prawns and reserve in cooler (the colder the better). Slice albacore tuna and chill (cover so as not to dry).
Yuzu vinaigrette: Combine all fruit juices, Dijon, and honey in a large mixing bowl. Whisk together until incorporated. Mix olive oil and canola oil together. Here is your winning f a c e bo o k c o d e: jzrbq Whisk oils into mixture slowly while whisking vigorously. Season with salt to taste and reserve in the fridge.
Assembly: Combine 2 tablespoons vinaigrette and ceviche ingredients in a mixing bowl and allow to marinate (cure) for 3-5 minutes.
Assemble ingredients on a plate, taking care to show a little bit of each. Spoon over remaining dressing. Garnish with chervil and cucumber "moons."