Tahitian tuna ceviche, olive paste crostini and goat cheese |

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.