Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ricotta
Ceviche
To serve
How it's done
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Ricotta
Mix the ricotta, lime juice and salt in a bowl.
Ceviche
Place the balsamic in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the tuna and all the other ingredients up to and including the olives, mix.
To serve
Plate up the ricotta, top with the ceviche and basil.
| Note: | Always use very fresh fish for ceviche – in other words, sushi quality. It's best to buy frozen, defrost in the fridge and use immediately. |
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