Sherry Vinegar Ceviche of Bluefin Tuna Belly – Iberico Ham and Red Capsicum

• 2 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 200

Combine the sherry vinegar and olive oil. Add 2 teaspoons of boiling water and then add the cubes of tuna. Season with salt and pepper. Let the tuna pieces sit for a couple of minutes and then lift out and arrange around a serving bowl.

Arrange the red capsicum squares betwee