Tahitian tuna ceviche, olive paste crostini and goat cheese
Salted, Soups & Broths, Salmon and tuna
Fresh, tasty and simple, here's a recipe to keep in your book.
IngredientsRecipe for 4
Crostini and last touch
- Salt and pepper
Preparation time: 30.00 min
Preheat your Oven at 400.00 °F
Dice the tuna (0.5 cm cubes). Half the cucumber, deseed it and dice it into a brunoise.
Chisel the shallot, half the pepper and deseed it, slice it into strips and then into cubes.
Do the same for the chilli so you end up with a brunoise.
Finely slice the baguette in an angle.
- Tuna ceviche
Mix all the ingredients for the ceviche in a bowl.
Season to taste, place the bowl onto some ice in the fridge.
- Coconut broth
Combine the coconut milk with the lime juice, season with salt and pepper.
Once poured in a plate, you'll add a drizzle of olive oil.
Place the slices of bread on a baking tray, drizzle some olive oil, season with salt and pepper.
Place the crostinis in a hot oven for about 6 minutes, be careful with the browning.
In a blender, mix the olives, the capres and some olive oil.
Make sure you get a smooth paste. Spread it on the crostinis.
Crumble some goat cheese on top and finish with fresh ground pepper.
- Plating and last touch
Add just before serving the coriander sprouts to the ceviche, place it in the middle of a plate, pour all around some coconut broth.
Place 3 olive and goat cheese crostinis, finish with a drizzle of olive oil onto the broth and some fleur de sel on the ceviche.
Here, we're going for 125g of tuna per person for a starter.
For a main course, go for 200g of tuna per person.