Spicy tuna ceviche

October 14, 2016 (Last Updated: November 13, 2018)
Spicy tuna ceviche

This recipe for spicy tuna ceviche is so fresh, so light, just how Mexican should be – still with a bit of spice though, naturally.

Recipe by Ingrid Casson & Leila Saffarian
Photography by Dylan Swart

Spicy tuna ceviche

Serves: 4
Cooking Time: 30 mins


  • The zingy dressing

  • Maldon Sea Salt and freshly ground black pepper, to taste
  • 2 spring onions, chopped
  • 1 red chilli
  • 15ml (1 tbsp) olive oil
  • juice of ½ lime
  • a small handful of fresh coriander
  • 200g sustainable tuna, thinly sliced
  • To serve

  • spring onions, sliced
  • cucumber, chopped
  • red cabbage, shredded
  • fresh lime wedges



For the dressing, combine the ingredients in a small bowl. Mix well, cover and refrigerate for 15 minutes.


Lay the tuna slices on a plate and cover with the dressing. Cover and refrigerate for 20 minutes.


Serve with plenty of sliced spring onions, cucumber, cabbage and lime.

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