Tuna ceviche with tomatoes and ricotta

Name: Tuna ceviche with tomatoes and ricotta
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g ricotta; 200 g yellowfin tuna; 200 g baby plum tomatoes; 1 red onions; 1 red chilli peppers; ½ bunch basil; 4 tbsp lime juice; 1 tbsp white balsamic vinegar; 1 tbsp olive oil; 50 g pitted black olives; ¾ tsp salt; a little pepper

Fish starter summer

Total: 15 min. | Active: 15 min.

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Ingredients

for 4 person

Ricotta
250 g	ricotta
2 tbsp	lime juice
¼ tsp	salt

Ceviche
1 tbsp	white balsamic vinegar
2 tbsp	lime juice
1 tbsp	olive oil
½ tsp	salt
a little	pepper
200 g	yellowfin tuna X
200 g	baby plum tomatoes, cut in half
1	red onion, cut into thin rings
1	red chilli pepper, deseeded, cut into rings
50 g	pitted black olives

To serve
½ bunch	basil, leaves torn off

How it's done

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.

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