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Asian-style tuna ceviche
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Total Time:
25 minutes
Try this quick and fresh tuna ceviche, perfect for impressing guests at parties.
Ingredients:
  • 200 g tuna steak sashimi quality, from sustainable sources, ask your fishmonger
  • 1 small bunch of fresh coriander leaves picked and finely sliced, stalks finely sliced
  • 2 limes zest and juice of
  • 1 thumb-sized piece of fresh ginger peeled and finely grated
  • 1 teaspoon sesame oil
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons low-salt soy sauce
  • 2 baby gem lettuces
  • 1 fresh red chilli deseeded and finely chopped, optional
Instructions:
  • 1. Slice the tuna steak finely and then chop it the opposite way until evenly chopped. Transfer to a bowl with half of the coriander leaves and all the stalks. 2. In a separate bowl, combine lime zest, lime juice, ginger, sesame oil, extra virgin olive oil, and soy sauce to create a flavorful dressing. Adjust to taste with more lime, oil, or soy sauce for balance. 3. Pour the dressing over the tuna and gently mix – the acid from the limes will start to cook the tuna so mix lightly. 4. Prep the little gem lettuce leaves by removing the outer leaves, washing and drying well. Arrange them on a board to act as vessels for the ceviche. 5. Divide the tuna ceviche among the lettuce leaves, sprinkle with fresh chili, reserved coriander leaves, and serve immediately.

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