25 mins
Super easy
serves 6
About the recipe
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties.
Ingredients
1 x 200g tuna steak, sashimi quality, from sustainable sources, ask your fishmonger
a small bunch of fresh coriander, leaves picked and finely sliced, stalks finely sliced
zest and juice of 2 limes
a 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
optional: 1 fresh red chilli, deseeded and finely chopped
Top Tip
Make sure you use the freshest tuna you can get your hands on – ask your fishmonger for sashimi-quality fish.
Method
- Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
- In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you’ve got a good balance.
- Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
- Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
- Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.
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