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Spicy Tuna and Avocado Ceviche
Spicy Tuna and Avocado Ceviche
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Feeds 1 - 2 people 
Prep time 10m
Cook time 0m
Description
A traditional recipe from Peru, ceviche is a stunning summer dish to bring out the delicious flavour of fresh fish, with zesty citrus and spice.
There are many variations of ceviche, but this recipe is a simple one that takes only ten minutes to make! You could also try this recipe using salmon sashimi-grade supremes, or substituting the fish with grapefruit, if you are looking for an exciting veggie or vegan option at your dinner party.
- 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
- 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.
- 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
- Zest the limes before squeezing the juice out into a separate bowl.
- 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.
- 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'.
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