Spicy Tuna and Avocado Ceviche with Lime and Chilli

Name: Spicy Tuna and Avocado Ceviche with Lime and Chilli
Prep time: 10 min
Total time: 10 min
Yield: 1 - 2
Ingredients: 200g tuna supreme, sashimi-grade; 1/2 red onion; small bunch of fresh coriander; 2 limes; 1/2 avocado; 1 red chilli; handful micro-coriander; small knob ginger; a few edible flowers; Salt

Drogo

Servings

1 - 2

Prep Time

10 minutes

Bright, zesty and bursting with fresh flavour, this spicy tuna and avocado ceviche is a vibrant dish that brings a taste of summer to the table. Inspired by the traditional Peruvian dish, ceviche, this easy tuna recipe pairs delicate, sashimi-grade tuna with freshly squeezed lime juice, red chilli, aromatic ginger and fragrant coriander. Creamy avocado adds a delicious contrast to the citrus and spice, creating a beautifully balanced combination of flavours and textures in every bite.

Ready in just 10 minutes, this fresh tuna ceviche is an effortless yet impressive choice for a summer lunch, dinner-party starter or elegant seafood appetiser. The vibrant colours of the tuna, avocado and fresh herbs are finished with micro-coriander and edible flowers for a striking presentation. Whether you are entertaining guests or looking for a light, refreshing dish, this spicy tuna ceviche is a wonderful way to showcase high-quality sashimi-grade fish with minimal preparation. For a variation, try it with sashimi-grade salmon or experiment with grapefruit for a fruit-based alternative.

Ingredients

Spicy Tuna and Avocado Ceviche

200g tuna supreme, sashimi-grade
1/2 red onion
small bunch of fresh coriander
2 limes
1/2 avocado
1 red chilli
handful micro-coriander
small knob ginger
a few edible flowers
Salt

Directions

Method

Step 1, Using a sharp knife, cube the tuna into 2cm equal sized cubes and place in a bowl, and set aside in the fridge. Sprinkle a generous pinch of salt onto the fish.
Step 2, Prepare the rest of your ingredients, by finely chopping the red chilli, red onion and the coriander. Using a microplane, grate the ginger. Cube avocado
Step 3, Zest the limes before squeezing the juice out into a separate bowl.
Step 4, To assemble, get a large bowl and add the lime juice, chilli, ginger, onion and coriander. Then add the cubed tuna and avocado, and toss together. Season to taste with more salt and pepper. Plate up and garnish with micro-coriander and edible flowers.
Step 5, Serve immediately if you want to retain the red colour of the tuna - the fish will start to turn opaque as soon as it sits in the lime juice, so if you want the tuna to be less raw, you can leave the ceviche in the fridge for a few hours to 'cook'.