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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.

Note

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 portions / 12 tapas

Tuna ceviche

500 Gr

Fresh tuna

300 Gr

Cucumber

100 Gr

French shallot

200 Gr

Red pepper

1 Unit(s)

Bird's eye chili

100 Ml

Olive oil

Coconut broth

400 Ml

Coconut milk

30 Ml

Lime juice

4 Dash(es)

Olive oil

Crostini and last touch

12 Slice(s)

Baguette

125 Ml

Pitted black olives

15 Ml

Olive oil

1 Tbsp

Capers

120 Gr

Goat cheese bûchette

1 Handful(s)

Coriander sprout

Preparation time: 30 min

Preheat your Oven at 400 °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.