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A mesmerizing meal to remember at Ozone, The Ritz-Carlton, Hong Kong

Chilean Chef Roberto Riveros spearheads the fantastic team of chefs working at Ozone, providing extraordinary dining experiences for each and every guest visiting the top floor restaurant of the highest skyscraper in Hong Kong. Chef Roberto will tickle your taste buds by introducing you to the dish "Tuna-Salmon tartar with ginger, jalapeño and mango", and he looks forward to meeting you at Ozone on your next visit.

Tuna-Salmon tartar with ginger, jalapeño and mango

Ingredients (serves six)

Bluefin tuna loin 350g
Smoked salmon 10g
Avocado one
Tomato 20g
Asparagus 20g
Fresh ginger 50g
Capers 10g
Fresh chive chop 20g
Extra virgin olive oil 20ml
Soy sauce 20ml
Salt pinch
Black pepper pinch
Jalapeño 60g
Green pepper 60g
Fresh rocket 250g
Garlic 10g
Gelatin sheet three pieces
Salt 10g
Sunflower oil 160ml
Rice vinegar 100ml
Water 50ml
Mango puree
Fresh mango two
Lime peel one piece
Recommended sides: edible flowers, coriander


Tuna-Salmon tartar with ginger, jalapeño and mango


  1. Soak the gelatin sheets in cold water, grate the fresh ginger and set aside.

  2. Finely dice the tuna loin and mix well with the freshly grated ginger, soy sauce, olive oil and chives to form the tuna tartar.

  3. Dice the avocado, tomato, asparagus and smoked salmon, and mix well with capers, salt, black pepper and olive oil to form the smoked salmon tartar.

  4. Cook the fresh rocket in a pan of boiling water with a pinch of salt for about 3 minutes until the leaves soften. Then cool the rocket in iced water before draining and blending into a fine puree at a blender on high speed. Set aside.

  5. Cut the jalapeño and green pepper, add them into the blender after removing the seeds. Then add rice vinegar, sunflower oil, a little salt and garlic, and blend at high speed.

  6. Add the pureed rocket, water and gelatin into blender, and blend at high speed. Once it is all combined, pour the mixture into a syphon and set it aside.

  7. Peel the mango and remove the seed. Blend at high speed into a puree, and then add the lime peel. Set it aside.

  8. To plate up, first, take a spoon of smoked salmon tartar and spread it inside a circular mould in the centre of the plate. Then add a layer of tuna tartar on top before carefully removing the mould.

  9. Use the mango puree, edible flowers and coriander to decorate the dish and finish with the foam from syphon. It's done now.

Note: Pictures are representative only.

Reservations: (852) 2263 2270 / restaurantreservation.hk@ritzcarlton.com
Address: Level 118, The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West, Kowloon (MTR Kowloon Station Exit D1)
Please click here to learn about the dishes available for selection.

Tuna-Salmon tartar with ginger, jalapeño and mango
Roberto Riveros, Chef de Cuisine of Ozone
Ozone is a magnificent place for gathering