Raw bonito, peppers & ponzu sauce

Raw bonito, piquillo peppers and ponzu sauce

Raw bonito, piquillo peppers & ponzu sauce

  • People
    For 4
  • Preparation time
    45 minutes
  • Marinating time
    1 hour
  • Cooking time
    1 minute
  • Winery pairing
    Grand Cordon Rosé


  • 1 bonito filet
  • 10 fresh piquillo peppers (or sweet peppers)
  • 1/2 red onion
  • 1 garlic clove
  • Olive oil
  • 1 teaspoonful lemon juice
  • 1 tablespoonful soy sauce Salt & pepper


Step 1. Marinated Piquillo Peppers

  1. Put the piquillo peppers in the oven at 180°C for 30 min.
  2. Then place them in an empty container and leave to cool for 20 min.
  3. Remove the skin and seeds from the piquillo peppers, then rinse them. Place the piquillo peppers flat in a dish.
  4. Add salt and pepper, then the lemon juice, soy sauce and cover with olive oil and freshly crushed garlic.
  5. Leave to marinate in the fridge for at least 1h.

Step 2. Bonito

  1. Prepare a salad bowl with cold water and ice cubes. Grill the bonito on the skin side in a hot frying pan with some oil for 1 min. Plunge the bonito into the cold water, then stop the cooking.
  2. Dry the bonito with paper towel and slice it.

Step 3. Plating-Up

  1. Place a few piquillo peppers and the bonito on a plate and drizzle with sauce.
  2. Garnish with some slices of red onion and a few shoots.

Mumm Grand
Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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