Tuna Carpaccio with Caipirinha Cream

For the tuna carpaccio with caipirinha cream, first prepare the cream.

To do this, rinse the lime in hot water and pat dry, finely grate the peel and squeeze out the juice. Stir lime zest and juice with sugar and brandy or rum. Add the crème fraîche and season the cream with sea salt and pepper to taste.

Clean and rinse the scallions, cut the lower light part in half lengthwise and roast in the olive oil over medium heat, seasoning with sea salt and pepper. Cut the green part of the scallions into fine strips or rings.

Rinse the tuna fillet, dry and check for bones, removing them if necessary. Cut the fillet into slices as narrow as possible (about 5 mm thick) and spread evenly on plates.

Season the tuna fillet heartily with sea salt and pepper and drizzle the Caipirinha cream over it. Arrange the fried green onions on top so that they are not directly on top of the tuna.

Sprinkle the green onion strips or rings over the tuna carpaccio with caipirinha cream and serve.

Related Recipes:

Pineapple Carpaccio with Mint Sugar and YogurtPeel the pineapple, cut into thin slices, and arrange on a plate like a carpaccio. Grind the plucked mint... Grilled Bonito with Tuna and Basil SauceGut the fish, fillet and cut four nice portions. Season the fillets with lemon, salt and pepper. Lightly flour... Coconut Milk Pannacotta with Vanilla Ice Cream and LycheesSoak gelatin in cold water. Slit the vanilla bean lengthwise, scrape out the pulp (use the pulp for... Salmon in Puff Pastry with Leek FillingPeel and dice mango and avocado. Cut chili into rolls. Mix together with white wine, raisins, chutney and... Tuna Spaghetti with PestoFor the tuna spaghetti with pesto, cook the spaghetti in salted water according to package directions. Mix the... Salmon Tartare with Avocado on Lime DipFor the salmon tartare with avocado on lime dip, finely dice the salmon and spring onions and mix together... Semolina Pudding with Mango Carpaccio and Hot CherriesFor the semolina pudding with mango carpaccio and hot cherries, boil the semolina in the milk with honey... Wild Garlic Pesto – Vinegar – Oil – Paste – MustardWild garlic pesto : Rinse the wild garlic, dry it and roughly chop it. Grind finely with the pine nuts... Tuna DipFor the tuna dip, first drain the tuna. Mix with butter, mayonnaise and the pressed garlic in a food processor... Pork Fisherman to Cabbage Floretsmeasure out a quarter of a liter. 2) Rinse fillet, dry. Heat olive oil. Sauté fillet in it for about 5...