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
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
- 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.