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Every week, well-known star chefs share their recipes so that you can cook fantastic food at home. This way you can create a Michelin-worthy dish on the table yourself. François Geurds from FG Restaurant has come up with a beautiful colorful recipe for us. Recipe: François Geurds

This is what you need (for 4 people):

  • Jasmin tea
  • Kombuu
  • Vinegar
  • Extra virgin olive oil
  • Chardonnay vinegar
  • Lime
  • Kimchi
  • Chervil
  • Dragon
  • Mussels
  • Yellowfin tuna (30 grams per person)
  • Wild sea bass (20 grams per person)
  • Japanese mayonnaise
  • Spicy tomato coulis
  • Atsina cress
  • White truffle (2 grams per person)
  • Caviar (5 grams per person)

You also need:

  • piping bag
  • gas burner

Please note: because the fish is not cooked by heating but by acid, it is important that the fish is really fresh. Therefore, always get your fish from a specialist and indicate that you want fish for the preparation of ceviche.

For the broth

Make a broth of jasmine tea, kombu and vinegar at 60 degrees. Allow the stock to cool and then steep for 24 hours. Remove the kombu and then add 1 deciliter of olive oil, 50 milliliters of Chardonnay vinegar, half a tablespoon of fresh lime juice, a little lime zest, 4 tablespoons of kimchi liquid, finely chopped chervil and tarragon to the stock.

Make the vinaigrette lukewarm by warming it briefly over low heat.

Then the fish

After this, cook the mussels (3 to 4 mussels per person) in bouquet. Place the yellowfin tuna in the vinaigrette for about 10 minutes. Then toast the wild sea bass (20 grams per person) with a gas burner and place it in the vinaigrette for about 10 minutes. Then remove the mussels from the shell and place them in the vinaigrette.

Making up

Spread a few heads of Japanese mayonnaise and a few heads of spicy tomato coulis over the dish using a piping bag. Finish the ceviche with atsina cress, shaved white truffle and a spoonful of caviar.