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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.

L'idée déco

Here, we're going for 125g of tuna per person for a starter.

For a main course, go for 200g of tuna per person.

Ingredients

Recipe for 4

Tuna ceviche

500 Gr
Albacore tuna loin
1.50 Unit(s)
Cucumber
1 Unit(s)
French shallot
1 Unit(s)
Red pepper
1 Unit(s)
Bird's eye chili
100 Ml
Olive oil

Coconut broth

800 Ml
Coconut milk
6 Unit(s)
Lime juice
4 Dash(es)
Olive oil

Crostini and last touch

0.50 Unit(s)
Baguette
500 Ml
Pitted black olives
15 Ml
Olive oil
2 Tbsp
Capers
0.50 Unit(s)
Goat cheese bûchette
1 Tray(s)
Coriander sprout
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Prep

    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.

  • Crostini

    Bread

    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.

    Olives

    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.

Official partners

Here, we're going for 125g of tuna per person for a starter.

For a main course, go for 200g of tuna per person.

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