La
Palapa Restaurant Original Recipes
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Ahi
yellowfin tuna tartar served with wasabi soy
and huichol sauce foam in a martini glass,
caviar and chives
220
gr diced tuna
50 gr finely chopped ginger root
50 gr finely chopped shallots
100 ml soy sauce
250 ml cream
100 ml huichol sauce
25 gr caviar
10 gr chives
100 gr won ton fried pasta, cut in triangles
Salt and pepper
Huichol
Sauce Foam
250
ml cream
100 ml huichol sauce
Mix these 2 ingredients together and season.
Place
in a bowl, the tuna, ginger and shallots; mix
with soy sauce. Place in a Martini glass and top
with huichol foam, caviar and chives. Decorate
with won ton triangle
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